Shrimp Noodle Salad with Peanut Sauce

shrimp noodle salad with peanut sauce
  • Prep Time
  • 4Servings


  • 1 8 ounce package rice vermicelli
  • 1/2 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 carrot, grated
  • 1/2 green apple, grated
  • 6 ounces frozen, cooked, peeled, tail-on large shrimp, thawed
  • 1/2 cup frozen shelled edamame, thawed
  • 3 tablespoons chopped cilantro leaves


1. In a large pot of hot tap water, soak the noodles until al dente, 15 minutes, changing the water halfway through. Drain and season to taste with salt.

2. In a medium bowl, whisk the peanut butter, rice vinegar, soy sauce and 3 tbsp. warm water until smooth.

3. Divide the noodles among plates and top with the carrot, apple, shrimp and edamame. Drizzle with the peanut dressing and sprinkle with the cilantro.