Description
A bright and refreshing glass noodle salad tossed with tender shrimp, delicate squid, crisp vegetables, fresh herbs, and a punchy lime dressing. It is light, colorful, and packed with bold Southeast Asian-inspired flavor.
Ingredients
Scale
- 5 ounces dried glass noodles
- 8 ounces raw shrimp, peeled and deveined
- 6 ounces squid rings
- 1/2 small red onion, thinly sliced
- 1 medium tomato, cut into thin wedges
- 2 celery stalks, thinly sliced
- 1/4 cup fresh cilantro leaves, loosely packed
- 2 tablespoons fresh mint leaves, roughly torn
- 2 Thai red chilies, thinly sliced
- 3 tablespoons lime juice, freshly squeezed
- 2 1/2 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 2 garlic cloves, finely minced
- 2 tablespoons water
Instructions
- Bring a medium saucepan of water to a gentle boil. Place the dried glass noodles in a large bowl and cover them with warm water. Let them soak for 8 to 10 minutes, or until softened.
- In a small bowl, whisk together the lime juice, fish sauce, light brown sugar, minced garlic, and water until the sugar dissolves.
- Add the shrimp and squid rings to the gently boiling water. Cook for 2 to 3 minutes, just until the shrimp turn pink and the squid is tender. Drain immediately and let them cool for a minute.
- Drain the softened noodles and rinse them briefly under cool water. If they are very long, snip them a few times with kitchen scissors.
- Add the noodles to a large mixing bowl with the cooked shrimp, cooked squid, red onion, tomato, celery, cilantro, mint, and sliced chilies.
- Pour the dressing over everything and toss thoroughly until the noodles are glossy and evenly coated. Let the salad sit for 5 minutes so the flavors soak in.
- Taste and adjust with a little more lime juice or fish sauce if needed, then serve right away, slightly cool or at room temperature.
Notes
- Do not overcook the shrimp or squid, or they can become tough.
- Fresh lime juice gives the dressing its brightest flavor.
- The salad is best served the same day, but leftovers can be refrigerated for up to 2 days.
- You can swap the celery for thin cucumber slices if you want a cooler crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5 g
- Sodium: 920 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 165 mg
Keywords: glass noodle salad, seafood noodle salad, thai inspired salad, shrimp and squid salad, tangy noodle salad