Chinese Rice Noodle Salad with Shrimp and Cucumber Recipe
A light rice noodle salad with shrimp and cucumber is the perfect dish for warm days – something between a salad and a noodle dish. In China, similar dishes are often served in summer as a cool meal that is filling but not heavy. A dressing based on soy sauce, lime and sesame gives it a fresh, slightly citrusy character.
This salad combines delicate rice noodles with juicy shrimp and crunchy vegetables in a fragrant Asian-style dressing. It is quick to prepare, refreshing, and works both as a light main course and as an elegant party dish.
Chef's tips
Do not overcook the shrimp – as soon as they turn pink and opaque, take them off the heat so they stay juicy. If you are preparing the salad for a party, cook the noodles and shrimp in advance and store them separately in the fridge, then cut the vegetables and mix everything with the dressing just before serving.
How to serve
Serve the salad slightly chilled, garnished with extra coriander leaves and lime wedges on the side. It pairs well with iced green tea or lightly sparkling water with lime. You can also serve it alongside other Asian-inspired snacks such as spring rolls or edamame.
Ingredients
- rice noodles - 150 g
- peeled shrimp - 250 g
- fresh cucumber - 1 piece
- carrot - 1 piece
- onion - 3 tablespoons
- fresh coriander - 2 tablespoons
- soy sauce - 3 tablespoons
- lime or lemon juice - 2 tablespoons
- sesame oil - 1 tablespoon
- vegetable oil - 1 tablespoon
- garlic - 1 clove
- honey or sugar - 1 teaspoon
- chili flakes - 0.25 teaspoons
- sesame seeds - 1 tablespoon
- salt
- black pepper
Preparation
- Pour boiling water over the rice noodles in a large bowl so they are completely covered. Set aside for 5–7 minutes (or according to the package instructions) until they soften. Drain and rinse with cold water to keep them from sticking. If the strands are very long, you can cut them slightly with kitchen scissors.
- Wash the cucumber, cut it in half lengthwise, remove the seeds with a teaspoon (if very watery), then cut into thin matchsticks. Peel the carrot and also cut into thin matchsticks.
- If the shrimp are frozen, thaw them and pat dry with paper towels. Lightly season with salt and pepper.
- Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the garlic and fry for about 20–30 seconds, until fragrant but not browned.
- Add the shrimp and fry for 2–3 minutes, turning them, until they turn pink and opaque. Remove from the heat and set aside to cool slightly.
- In a small bowl, prepare the dressing: mix the soy sauce, lime juice, sesame oil, honey or sugar, and chili flakes (if using) until the honey or sugar dissolves.
- In a large bowl, combine the rice noodles, cucumber, carrot, fried shrimp, chopped spring onion and coriander.
- Pour the prepared dressing over everything and gently but thoroughly toss so the noodles and vegetables are coated.
- Sprinkle the salad with toasted sesame seeds. Taste and, if needed, add a little more lime juice or soy sauce.
- Serve immediately or after briefly chilling in the fridge (10–15 minutes) to let the flavors meld.
Storage
Sałatkę najlepiej zjeść tego samego dnia. W lodówce makaron będzie coraz bardziej chłonął sos i może się lekko rozmiękczyć. Przechowuj w szczelnym pojemniku i przed podaniem delikatnie zamieszaj.
