Tangy Shrimp Noodle Toss with Pickles

Name: Tangy Shrimp Noodle Toss with Pickles
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3 servings
Cuisine: Burmese
Ingredients: 8 ounce rice vermicelli noodles; 1 tablespoon olive oil; 12 ounce shrimp (peeled, deveined, tails off); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 3 tablespoon lime juice (freshly squeezed); 1 tablespoon fish sauce; 1 teaspoon sugar; 0.25 cup fresh cilantro (chopped); 0.25 cup fresh mint leaves (chopped); 2 green onions (thinly sliced); 1 carrot (medium, peeled and julienned); 0.5 English cucumber (julienned or thinly sliced); 0.25 cup white vinegar; 0.25 cup water

A light and refreshing noodle dish featuring succulent shrimp and crisp vegetables, all tossed in a bright, zesty lime dressing, complemented by speedy homemade pickled carrots and cucumbers.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 3
Cuisine: Burmese
Difficulty: Easy
Cost: $5.60/serving

Dietary

Nut-Free
Dairy-Free
Gluten-Free
High-Protein
Egg-Free

Ingredients

8 ounce rice vermicelli noodles
1 tablespoon olive oil
12 ounce shrimp (peeled, deveined, tails off)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
3 tablespoon lime juice (freshly squeezed)
1 tablespoon fish sauce
1 teaspoon sugar
0.25 cup fresh cilantro (chopped)
0.25 cup fresh mint leaves (chopped)
2 green onions (thinly sliced)
1 carrot (medium, peeled and julienned)
0.5 English cucumber (julienned or thinly sliced)
0.25 cup white vinegar
0.25 cup water

Instructions

Bring a medium pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions, typically 3-5 minutes, until tender. Drain well and rinse with cold water to prevent sticking. Set aside.
While noodles cook, prepare the quick pickles: In a small bowl, combine the julienned carrot, julienned English cucumber, white vinegar, water, 1/4 teaspoon of the salt, and 1/2 teaspoon of the sugar. Stir well and let sit for at least 5 minutes.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp, remaining 1/4 teaspoon salt, and black pepper. Cook for 2-3 minutes per side, until pink and cooked through. Remove from heat.
In a large mixing bowl, whisk together the lime juice, fish sauce, and remaining 1/2 teaspoon sugar for the dressing.
Add the drained noodles, cooked shrimp, chopped fresh cilantro, chopped fresh mint leaves, and sliced green onions to the bowl with the dressing. Toss gently to combine.
Drain the quick pickles and add them to the noodle mixture. Toss again. Serve immediately.

Notes

For best texture, serve this noodle toss immediately. If preparing ahead, keep dressing separate and toss just before serving.

Nutrition (per serving)

Calories: 360
Protein: 27 g
Carbohydrates: 52 g
Fat: 5.5 g
Fiber: 3 g
Sodium: 780 mg
Saturated Fat: 0.8 g
Sugar: 7 g
Cholesterol: 170 mg