Korean Rice Noodle Salad with Shrimp Recipe
A light, colorful salad with rice noodles, juicy shrimp, and crunchy vegetables in a spicy-sour dressing. In Korea, seafood dishes are very popular, especially in coastal cities where fresh shrimp are an everyday staple. This salad is a bit like Thai noodle salads, but with a more sesame-and-soy character.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Fresh
Spicy
Umami
Nutty
Filling
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Servings
3
Ingredients
- rice noodles thin, vermicelli type - 150 g
- shrimp peeled, raw or thawed if frozen - 250 g
- cucumber fresh - 1 piece
- carrot medium - 1 piece
- yellow bell pepper - 0.5 pieces
- spring onion - 3 pieces
- garlic - 2 cloves
- soy sauce for the dressing - 3 tablespoons
- rice vinegar - 2 tablespoons
- sesame oil toasted - 1.5 tablespoon
- gochujang paste for heat, you can use less - 1 tablespoon
- sugar or honey - 1 teaspoon
- vegetable oil for frying the shrimp - 1 tablespoon
- sesame seeds toasted - 1 tablespoon
- salt to taste
- black pepper to taste
Main Ingredient:
shrimp
Preparation
- Pour boiling water over the rice noodles in a large bowl, cover with a plate, and set aside for 5–7 minutes until softened. Drain in a colander and rinse with cold water to stop the cooking and prevent sticking.
- Pat the shrimp dry with paper towels and remove the tails if there are any. Lightly season with salt and pepper.
- Slice the cucumber into thin half-moons. Peel the carrot and cut into thin matchsticks or grate on a coarse grater. Cut the pepper into thin strips. Slice the spring onion.
- Finely chop the garlic or press it through a garlic press.
- In a small bowl, make the dressing: mix the soy sauce, rice vinegar, sesame oil, gochujang paste, sugar, and garlic. Stir until the paste and sugar dissolve.
- Heat the vegetable oil in a pan over medium-high heat. Add the shrimp and fry for 3–4 minutes, stirring, until they turn pink and opaque. Do not cook them too long or they will become rubbery. Set aside to cool slightly.
- In a large bowl, combine the rice noodles, cucumber, carrot, pepper, spring onion, and shrimp. Pour over the dressing and gently toss with tongs or two forks.
- Taste and, if needed, season with salt or a little more soy sauce. Sprinkle with toasted sesame seeds and serve immediately or after briefly chilling in the fridge.
Storage
In fridge:
1 days
Freezing:
No
Sałatkę z krewetkami najlepiej zjeść tego samego dnia. Jeśli zostanie, przechowuj ją w lodówce w szczelnym pojemniku i zjedz następnego dnia, upewniając się, że dobrze pachnie i wygląda.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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