Grilled Shrimp and Noodle Salad
photo by Bonnie G #2
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 14 ounces rice noodles, flat
- 1⁄2 cup lime juice, fresh is best
- 1⁄3 cup fish sauce
- 1⁄2 cup light brown sugar, packed
- 2 garlic cloves, finaly chopped
- 1 teaspoon sriracha sauce, up to 2 if you prefer hot
- 1 lb shrimp, medium to large, peeled and deveined
- 1 bunch asparagus, trimmed (medium size)
- 5 ounces shiitake mushrooms, trimmed
- 1 medium carrot, shredded
- 1⁄2 cup cilantro
directions
- Bring large pot of water to boil. Add noodles and cook as label directs; drain and rinse with cold water.
- Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic and Sriracha souce and 1/3 cup of water in medium bowl.
- Transfer 1/4 cup of marinade to another bowl and toss with shrimp.
- Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl.
- Let shrimp and vegetables marinate 10 minutes at room temperature.
- Toss noodles with the remaining marinade.
- Heat grill or grill pan to medium-high.
- Grill shrimp, asparagus and mushrooms until shrimp is just cooked through and the asparagus is slightly tender, 2-3 minutes per side.
- Half the mushrooms and cut asparagus into pieces.
- Divide the noodles among bowls and top with shrimp, asparagus, mushrooms carrot and cilantro.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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