Glass Noodle Salad with Spicy Sweet Shrimp

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Holy smokes, this Asian noodle salad is yummy! And ridiculously easy to pull together, too, especially if you have extra Spicy Sweet Shrimp on hand–or substitute other leftovers, like Mahogany Grilled Chicken. Packed with flavor yet light and refreshing, this noodle salad is a go-to, one-dish healthy dinner.

Glass Noodle Salad with Spicy Sweet Shrimp


Prep Time: 20 minutes

Cook Time: 5 minutes

Yield: 4 servings

Glass Noodle Salad with Spicy Sweet Shrimp


  1. Dressing:
  2. 1/4 cup sugar
  3. 1/2 cup boiling water
  4. 1/4 cup freshly squeezed lime juice
  5. 2 tablespoons fish sauce
  6. 2 teaspoons chile paste, like sambal olek
  7. 2 cloves garlic, peeled and pounded to a paste in a mortar and pestle with a pinch of salt
  8. Salad:
  9. 6 ounces cellophane noodles, aka bean thread noodles
  10. 1/4 cup sliced scallions
  11. 1/4 cup julienned carrot
  12. 1/4 cup julienned red bell pepper
  13. 1/2 cup thinly sliced, peeled, seeded cucumber
  14. 1/4 cup coarsely chopped mint
  15. 1/4 cup coarsely chopped cilantro
  16. 2 cups mixed lettuce
  17. 1 recipe Spicy Sweet Shrimp
  18. 2 tablespoons chopped peanuts


To make the dressing, dissolve the sugar in the boiling water in a small bowl, then stir in lime juice, fish sauce, chile paste and garlic. Cool in refrigerator.

To make the salad, pour boiling water over the cellophane noodles in a large bowl and let soak for 5 minutes. Drain and cut into manageable lengths with kitchen shears.

In that same large bowl, mix together the noodles through lettuce. Toss well with the dressing. Top with shrimp and peanuts.


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