Vietnamese Noodle Salad
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 3-4 servings 1x
Ingredients
Scale
- 1 tablespoon avocado oil
- 1/2 pound raw, peeled and deveined shrimp
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 3 mini cucumbers, julienned
- 2 medium carrots, julienned
- 1 yellow bell pepper, julienned
- 1 fresno pepper, sliced (if you don’t like spicy, I would skip this ingredient)
- 3 green onions, thinly sliced
- couple tablespoons of roughly torn mint
- couple tablespoons of roughly torn basil
- 1 package Miracle Noodles, drained*
- 3 tablespoons roasted and salted peanuts, roughly chopped
For the dressing
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- juice of 1/2 a lime
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons water
Instructions
- Pat shrimp dry. Mix together salt, chili powder, and paprika then sprinkle it on both sides of the shrimp. Add 1 tablespoon of avocado oil to a medium nonstick pan over medium-high heat. Cook shrimp for 3 minutes per side or until no pink remains and the tails of the shrimp turn in. Set aside to cool.
- Slice all veggies and herbs, and add to a large bowl. Add the noodles and peanuts. Toss to combined.
- In a small bowl, whisk together the dressing ingredients.
- Add the shrimp to the large bowl along with the dressing and toss until everything is combined. If you like a little extra kick, top with extra red pepper flakes. Eat up!
Notes
*Use whatever noodle brand you prefer!
Find it online: https://paleomg.com/vietnamese-noodle-salad/