Asian Noodle Salad with Shrimp
By Gemma Collins and Tristan Welch
Crisp, colourful, and bursting with flavour, this Asian Noodle Salad with Shrimp is a refreshing fusion of texture and taste. Juicy shrimp, tender rice noodles, and crunchy vegetables come together in a vibrant mix, all coated in a zesty sweet chilli and soy dressing with a hint of sesame and lime.
It’s a dish that feels as good as it tastes—fresh, satisfying, and full of energy. Perfect for warm days, quick lunches, or light dinners, this salad proves that healthy eating can be both nourishing and exciting in every bite.
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Asian Noodle Salad with Shrimp
Serves: 4
Time: 20–30 minutes
INGREDIENTS:
- 180 g rice noodles
- 500 g shrimp, peeled
- 300 g red cabbage (about 1/4 head)
- 2 carrots
- 2–3 spring onions
- 1 pot fresh coriander
- 1 tbsp sesame seeds
Dressing: - 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- Juice of 1/2 lime
- 1 tbsp sesame oil
METHOD:
- Cook noodles as per packet.
- Thinly slice cabbage, shred carrots, chop spring onions, pick coriander leaves.
- Mix dressing ingredients.
- Toss noodles, shrimp, vegetables, and dressing together.
- Sprinkle with sesame seeds.
Comments:
Allergens:
Nutrition (per serving): 366 kcal • Protein 24 g • Carbs 54 g • Fat 5 g
Article reviewed by:
November 14, 2025
Article reviewed by:
Last reviewed:
November 14, 2025
December 5, 2025
