Shrimp is one of my go-to proteins right now because it cooks in minutes, which is ideal for busy weeknights or when a newborn monopolizes most of your time. This Vietnamese noodle salad comes together in about 20 minutes, and most of that is just chopping vegetables. It’s light, fresh, and served cold, so it makes a fantastic quick dinner and a great leftover lunch the next day.
Today our daughter Avery turned four weeks old, and these first weeks have been a mix of sleepless nights, constant feedings, and those tiny, unforgettable moments that make new parenthood so special. Between soothing her with a stability ball and figuring out how to type with one hand, I’ve relied on quick meals that still feel thoughtful and satisfying. This salad is one of those recipes — fast to make, full of flavor, and forgiving if you swap a few ingredients.
Vietnamese Noodle Salad
- Author: juli
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 3–4 servings
Ingredients
- 1 tablespoon avocado oil
- 1/2 pound raw, peeled and deveined shrimp
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 3 mini cucumbers, julienned
- 2 medium carrots, julienned
- 1 yellow bell pepper, julienned
- 1 fresno pepper, thinly sliced (omit if you prefer less heat)
- 3 green onions, thinly sliced
- A couple tablespoons of roughly torn mint
- A couple tablespoons of roughly torn basil
- 1 package Miracle Noodles or preferred noodles, drained*
- 3 tablespoons roasted and salted peanuts, roughly chopped
For the dressing
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- Juice of 1/2 lime
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons water
*Use whatever noodle brand you prefer. Shirataki or thin rice noodles both work well.
Instructions
- Pat the shrimp dry with paper towels. In a small bowl, mix the salt, chili powder, and paprika, then sprinkle evenly over both sides of the shrimp.
- Heat 1 tablespoon avocado oil in a medium nonstick skillet over medium-high heat. Cook the shrimp 3 minutes per side, or until opaque and the tails curl in. Remove from heat and set aside to cool slightly.
- While the shrimp cooks, julienne the cucumbers, carrots, and yellow bell pepper. Thinly slice the fresno pepper and green onions. Roughly tear the mint and basil. Place all vegetables and herbs in a large mixing bowl and add the drained noodles and chopped peanuts.
- Whisk together the fish sauce, honey, rice wine vinegar, lime juice, minced garlic, red pepper flakes, and water in a small bowl to make the dressing.
- Add the cooled shrimp and the dressing to the large bowl. Toss gently until everything is well combined and evenly coated. Taste and adjust seasoning — add more lime, fish sauce, or red pepper flakes to your preference. Serve immediately or chill and enjoy cold.
Notes & Tips
This salad is very flexible. Swap shrimp for grilled chicken, tofu, or cooked shredded pork if you prefer. Miracle Noodles are a low-carb option, but thin rice noodles or soba also work for a more traditional texture. Toasting the peanuts briefly enhances their flavor, and adding extra herbs like cilantro or Thai basil brightens the dish.
Storage: Keep the dressing separate if you plan to refrigerate leftovers to prevent the noodles from getting soggy. The salad will keep 2–3 days in the fridge.
Spice level: Adjust the fresno pepper and red pepper flakes to control the heat. If serving kids or guests who prefer mild flavors, omit the fresno and add a squeeze of extra lime for brightness.
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You May Also Like:
Asian Crunch Salad • Thai Chicken Mango Salad • Asian Cucumber Salad • Thai Peanut Steak Salad • Asian Stir Fry Noodles
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