Rice Noodle & Shrimp Cucumber Salad
Rice Noodle & Shrimp Cucumber Salad
Ingredients
For the Salad
- 8 ounces rice noodles, vermicelli-style
- 1 pound cooked shrimp, peeled and deveined
- 1 red bell pepper, julienned
- 2 carrots, julienned
- 1 cucumber, julienned
- 1/2 cup green onions, sliced
- 1/4 cup red onion, thinly sliced
- 1 cup red cabbage, shredded
- 1/4 cup cilantro, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
For the Teriyaki Sauce
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 2 slices ginger, large
- 1 bunch green onions
- 120 fluid ounces low sodium soy sauce
- 3 cups brown sugar, packed
For the Corn Starch Slurry
- 2 tablespoons corn starch
- 1/4 cup water
Instructions
- 1
Bring a large pot of water to a rolling boil. Carefully place the rice noodles into the boiling water and cook according to package directions, usually 3-5 minutes, until softened. Drain the noodles and transfer them to a large mixing bowl.
⏱️ 8 min
- 2
To the bowl with the cooked rice noodles, add the julienned carrots, sliced green onions, julienned cucumber, shredded red cabbage, julienned red bell pepper, and thinly sliced red onion.
⏱️ 5 min
- 3
Add the cooked shrimp to the bowl with the noodles and vegetables.
⏱️ 2 min
- 4
In a separate medium saucepan, combine the sesame oil, minced garlic, large ginger slices, green onions (from the bunch), low sodium soy sauce, and packed brown sugar. Heat over medium heat, stirring frequently, until the brown sugar is fully dissolved and the mixture is simmering.
⏱️ 10 min
- 5
In a small bowl, whisk together the corn starch and 1/4 cup of water until no lumps remain, creating a corn starch slurry. Gradually add the slurry to the simmering teriyaki sauce, stirring continuously, until the sauce thickens to your desired consistency. Remove the ginger slices and green onion pieces from the sauce.
⏱️ 5 min
- 6
Pour a generous amount of the prepared teriyaki sauce over all the ingredients in the large mixing bowl.
⏱️ 1 min
- 7
Using large spoons or tongs, gently toss all the ingredients in the bowl until they are evenly coated with the teriyaki sauce.
⏱️ 2 min
- 8
Sprinkle the chopped cilantro and sesame seeds over the mixed salad for added flavor and texture. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Noodle & Shrimp Cucumber Salad
For the Salad
- 8 ounces rice noodles, vermicelli-style
- 1 pound cooked shrimp, peeled and deveined
- 1 red bell pepper, julienned
- 2 carrots, julienned
- 1 cucumber, julienned
- 1/2 cup green onions, sliced
- 1/4 cup red onion, thinly sliced
- 1 cup red cabbage, shredded
- 1/4 cup cilantro, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
For the Teriyaki Sauce
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 2 slices ginger, large
- 1 bunch green onions
- 120 fluid ounces low sodium soy sauce
- 3 cups brown sugar, packed
For the Corn Starch Slurry
- 2 tablespoons corn starch
- 1/4 cup water
Instructions
- 1
Bring a large pot of water to a rolling boil. Carefully place the rice noodles into the boiling water and cook according to package directions, usually 3-5 minutes, until softened. Drain the noodles and transfer them to a large mixing bowl.
⏱️ 8 min - 2
To the bowl with the cooked rice noodles, add the julienned carrots, sliced green onions, julienned cucumber, shredded red cabbage, julienned red bell pepper, and thinly sliced red onion.
⏱️ 5 min - 3
Add the cooked shrimp to the bowl with the noodles and vegetables.
⏱️ 2 min - 4
In a separate medium saucepan, combine the sesame oil, minced garlic, large ginger slices, green onions (from the bunch), low sodium soy sauce, and packed brown sugar. Heat over medium heat, stirring frequently, until the brown sugar is fully dissolved and the mixture is simmering.
⏱️ 10 min - 5
In a small bowl, whisk together the corn starch and 1/4 cup of water until no lumps remain, creating a corn starch slurry. Gradually add the slurry to the simmering teriyaki sauce, stirring continuously, until the sauce thickens to your desired consistency. Remove the ginger slices and green onion pieces from the sauce.
⏱️ 5 min - 6
Pour a generous amount of the prepared teriyaki sauce over all the ingredients in the large mixing bowl.
⏱️ 1 min - 7
Using large spoons or tongs, gently toss all the ingredients in the bowl until they are evenly coated with the teriyaki sauce.
⏱️ 2 min - 8
Sprinkle the chopped cilantro and sesame seeds over the mixed salad for added flavor and texture. Serve immediately.
⏱️ 2 min