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.
Chilled noodles with vegetables and a soy–vinegar or citrus-based dressing are especially popular in China during the summer, often sold at street stalls as a quick, refreshing meal. Versions with shrimp are more common in coastal cities, where fresh seafood is readily available.
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.
Why this version works
- Thoroughly draining and letting the noodles dry slightly keeps the dressing from getting watered down and helps it cling to the strands.
- Gently frying the garlic in oil before adding the shrimp gives a mild, slightly sweet aroma instead of a sharp, raw bite.
- Chilling the cooked shrimp before mixing them with the noodles keeps the noodles from breaking apart and turning rubbery.
- The dressing is intentionally a bit stronger in flavor so that, once combined with the noodles and vegetables, it still tastes vibrant even after chilling.
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.
Watch out for
- Don’t leave the noodles in boiling water for too long – once they soften, they quickly turn mushy and sticky.
- Fry the shrimp in a single layer; if they’re piled on top of each other, they release water and steam instead of searing.
- Don’t combine very hot shrimp with ice-cold noodles straight from the fridge, as the noodles will harden and turn rubbery.
- Before pouring on the dressing, make sure the noodles are well drained, otherwise the flavor will be diluted.
Substitutions
- Instead of shrimp, use firm or smoked tofu, pan-fried until golden and cooled.
- You can replace cilantro with fresh mint or Thai basil, which pair well with the citrusy dressing.
- You can swap some of the cucumber for finely shredded Napa cabbage or young romaine lettuce.
- You can replace the honey with maple syrup or demerara sugar, making sure it dissolves completely in the dressing.
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
No storage information available for this dish.
This is one of those dishes that feels very light but still satisfying. I especially like it on hot days when I don’t feel like heavy food or long cooking. Adjust the amount of chili and lime to your taste – a bit more acidity and heat makes the salad even more refreshing.
