Green Shrimp Noodles

Noodle salads are the best salads ! The Western classics, with an olive oil/vinegar or a simple mayo base, are great, but sometimes you might crave something more exotic.

I will say this much ; I had a strong Mob inspiration for this one, as I stumbled across a video of Thai-inspired green shrimp noodles. I couldn’t access the recipe, but tried to recreate it my own way.

I found it very clever to make a quick coconut-based dressing, throwing all the ingredients in the blender. It gives mixed green curry / ceviche vibes, with an end salad coming across as zingy, filling, and anything but boring.

This Green shrimp noodles salad is absolutely great for lunch, as it comes together within 15 minutes : 

• First, soak your noodles
• Gather all your sauce ingredients, and blend !
• Quickly cook your noodles along with your snap peas  
• Assemble, throw a few green onions and chilies if you wish, and enjoy ! 

Green shrimp noodles - Recipe

Ingredients - Advice & where to find them

• Shrimps : I recommend using frozen, peeled shrimps here, to make it even easier. Simply thaw it a few hours in the fridge, or the night before. ww
• Sugar snap peas :
  • You can replace them with any veggie you want, ideally a bit crispy such as thinly sliced cabbage / mushrooms / bell pepper, depending on the season. 
  • You can either blanch them or eat them raw. Raw sugar snap peas have a crisp, juicy bite and a fresh, grassy sweetness—kind of like a cross between a garden pea and a green bean, but with more crunch. Blanched sugar snap peas (after about 2 minutes in boiling water) become tender-crisp—still snappy, but just slightly softened. The blanching brings out their natural sweetness even more, mellowing the raw grassy notes and giving them a more buttery, smooth flavor.
• Rice noodles : 
  • Follow package instructions here, and be careful not to overcook them ! Oftentime, you will need to soak them, then to cook them quickly in boiling water.
  • Replace them with any noodles you have on hand -spaghetti or udon would be great, too. 
• Thai chili jam (Nam Prik Pao) is Thailand’s smoky, sweet, spicy, umami-packed chili jam. Skip it if you don't have it, or replace it with a mix of chili oil/chili crisp and shrimp paste. 

Let's dig into it !