The sweltering mid-summer weather has many locals diving for cool bars and restaurants, shying away from the stove at home. I’ve had my share of dining out during this month of record-breaking heat. Last weekend, though, I decided we would beat the heat with a refreshing, cool meal. Asian Glass Noodle Salad with Shrimp = cooling grub.
Versatile, super easy to make, and every flavorful bite refreshes you. It’s hard to describe in mere words how good this noodle salad is.
This Asian glass noodle salad features fresh lettuce, julienne carrots, cucumbers, sprouts, tender shrimp, and scrumptious dressing over glass noodles (aka, Asian vermicelli.) Pair it with a very dry, chilled Riesling.
The Asian dressing can be made ahead of time, stored, and used for this salad plus whatever other salads you want.
The shrimp can be subbed out for shredded chicken (try rotissere), thin sliced pork, or just eggs and more nuts if you want to go meatless. Did I mention “versatile?”
Yeah, you’ll go back for seconds. You can afford to. This noodle salad is healthy, packed with veggies and protein, and will so jive with your fitness goals. But, be forewarned that it is not light on flavor! In fact, the dressing is not for the faint of heart – dare I say, it might even seem strong at first, but be fearless!
Once you pour it over everything else, this is one of those mysteries that really come together amazingly as a finished product. Trust the process and try it! However, if the word “fish” puts you on the border of a panic attack, then you can go light on the fish sauce or omit it. Disclaimer – if you do omit said fish sauce, the end result will be drastically altered – i.e., not as good. Just keeping it real 🙂
Did you make this?
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Glass Noodle Salad
For the Dressing:
For the Salad:
- ½ lb cooked small shrimp
- 6 oz dry glass noodles, sometimes called vermicelli or cellophane noodles, found in Asian aisles
- 4 oz bean sprouts
- 1 small carrot, peel and julienne
- 1 small cucumber, peel and julienne
- ½ head romaine, shredded
- 2-3 TB cashews, chopped , for garnish
- scallions, thinly sliced, for garnish
- chopped fresh cilantro, for garnish
- Dashes sesame oil to prevent noodles from sticking
- Whisk all dressing ingredients together and blend well. Set aside in fridge, and mix again before using. Can pre-make this a day or two ahead of time, to keep in fridge. Again, dressing may seem strong by itself, but it will be perfect once poured on top of the noodles & salad.
- Pre-soak dry noodles in large pot of water for 1 hour. Once it’s pliable and softened, boil for 5 minutes (or according to package instructions). Drain immediately, and rinse with cold water. Work in a few dashes of sesame oil to prevent sticking.
- Assemble all salad ingredients, except for chopped nuts, in large bowl. Mix most of the dressing in. Toss it together, blending dressing into the entire noodle salad. Portion noodle salad onto individual plates, and sprinkle the rest of dressing on top of each plate. Sprinkle on chopped cashews and cilantro for garnish.