| Prep: 20 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 217 | 5.1g | 0.8g | 27.1g |
| sugars | fibre | protein | salt |
| 3.0g | 2.0g | 16.9g | 1.8g |
One of my favorite recipes that I love to prepare and share is the Lemongrass Shrimp and Glass Noodle Salad. Straight from the heart of New York’s diverse culinary scene, this is more than just a salad; it’s a beautiful blend of textures, colors, and, most importantly, flavors. Just like every performance on stage, this dish tells a story – in this case, the vibrant tale of a metropolis that always has something for everyone. Not to mention, you have the added bonus of it being a healthier option full of vegetables, lean protein, and refreshing herbs. And trust me – every forkful is as light, crisp, and refreshing as a cool breeze on a hot summer’s day in the city.
Celebrating the Melting Pot of Flavors
The Lemongrass Shrimp and Glass Noodle Salad is not merely lip-smacking but a nod to the flavorful mosaic that makes New York a food lover’s paradise. You have the succulent shrimp, reminiscent of the city’s bountiful seafood markets. Then there’s the aromatic touch of lemongrass, minuted garlic, and zesty lime juice – all embodying the multilayered, eclectic character of NYC’s culinary scene.
Uncompromising on Health
This dish also comes packed with health benefits and is perfect for those who prefer lighter, more balanced meals. Shrimp, an excellent source of lean protein, helps keep you satisfied and supports overall wellness. The colorful blend of veggies – cucumber, carrots, and bell pepper – ensures you’re packing in a range of nutrients and antioxidants. Plus, the inclusion of fresh herbs like mint and cilantro promote digestion and bring in a refreshing aftertaste that adds to the salad’s overall allure. You might also be interested to know that glass noodles are gluten-free, making this dish a fit for those with dietary restrictions as well.
On a personal note, preparing this dish always brings me great joy, akin to the thrill of being on stage amidst the bright lights and the applause. As the ingredients blend and the flavors combine, it’s like directing a performance wherein every element works together to create a beautiful experience – in this case, a delightful gastronomic one.
If you’re a fan of Asian-inspired salads, this one’s for you. Simple yet sophisticated, light yet satisfying – it’s perfect on a warm summer day, or as a flavorful side to spring rolls or pho soup. So, the next time you’re in the mood for something tangy, wholesome, and refreshingly different, give the Lemongrass Shrimp and Glass Noodle Salad a try. You’ll thank yourself (and me) later!
What You’ll Need
- 12 large shrimp, peeled and deveined
- 2 stalks lemongrass, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/4 cup lime juice
- 1 tablespoon vegetable oil
- 4 ounces glass noodles
- 1 cucumber, thinly sliced
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1/4 cup chopped peanuts
- 1/4 cup thinly sliced red onion
Method
Step One
Start by marinating your shrimp. Combine the shrimp, lemongrass, garlic, fish sauce, sugar, and 2 tablespoons of the lime juice in a bowl. Stir until the shrimp are evenly coated. Let this marinate in the refrigerator for at least 30 minutes.
Step Two
While your shrimp is marinating, you can prepare the glass noodles. Bring a pot of water to a boil and then remove it from the heat. Add the glass noodles and let them soak until they are tender but still have some bite, about 10 minutes. Drain the noodles and rinse them with cold water, then set them aside.
Step Three
Next, prepare your vegetables. Thinly slice the cucumber, julienned the carrots, thinly slice the red bell pepper and the red onion. You’ll also want to pick the leaves off of your mint and cilantro.
Step Four
Now it’s time to cook the shrimp. Heat the vegetable oil in a large non-stick pan over medium-high heat. Add the shrimp and all the marinade and cook until the shrimp are pink and cooked through, about 2 to 3 minutes per side. Remove the shrimp from the pan and let them cool slightly.
Step Five
In a large salad bowl, combine the cooked glass noodles, shrimp, prepared vegetables, mint, and cilantro. Drizzle the remaining 2 tablespoons of lime juice over top. Toss everything together until well-mixed.
Step Six
Just before serving, sprinkle the chopped peanuts over the top of the salad. This will add a nice crunch and extra flavor.
