Wednesday, October 13, 2010

Shrimp Noodle Salad

If you don't like shrimp, I feel a little bit sad for you right now. This recipe blew past the Asian Noodle Bowls from last week and shot straight to the top of my list of "favorite noodley things in a bowl." I was seriously cramming it into my mouth in a very uncool manner when it was done. My kitchen smelled so good! It kind of surprised me for what little seems to go into this dish.

Shrimp, Edamame, and Cellophane Noodle Salad

from Clean Eating Magazine, Fall 2008

serves 4

2 1/2 Tbsp balsamic vinegar
2 Tbsp low-sodium soy sauce (I decreased to 2T as this is not my favorite flavor)
1 Tbsp agave nectar
2 cloves garlic, smashed but not cut
12oz raw shrimp, peeled and deveined (I used 8oz cooked frozen "salad shrimp")
8oz dried cellophane or mung bean noodles (I couldn't find these and used thin rice ones)
1 1/2 cups shelled edamame (I used 1/2 cup edamame and 1 cup peas)
1 Tbsp refined safflower oil (I used another oil I had)
3 shallots, sliced into 1/4 inch pieces
1/4 cup sunflower sprouts (omitted)

1. Fill a large pot with water. Add garlic and bring to a boil over high heat. Meanwhile, in a small bowl, combine vinegar, soy sauce, and agave. Set aside.

2. When water is boiling, remove from heat and add shrimp and noodles. Cover and let stand until shrimp are barely opaque, about 3 minutes (same time if using cooked/frozen shrimp). Stir in edamame. Drain, rinse with cold water, and drain again. Remove garlic and discard.

3. In a large wok or skillet, heat oil over medium heat. Add shallots and stir-fry for 2 minutes or until tender. Remove from heat and stir in noodles, then add vinegar mixture. Toss well to combine.

4. Serve warm or at room temperature, topped with sprouts.

OK looking at all my italics after the ingredients, it looks like I made a totally different dish. But I didn't make any changes that I feel compromise the integrity of the original recipe. When I make this again, I will use all peas and skip the edamame altogether. I didn't care for the texture and, really, lack of flavor the soy beans had in this dish, but the peas were great. I added them to the water when I stirred in the shrimp and noodles. Looking forward to leftovers!

Nutrition information per 1-cup serving (when made without substitutions):
Calories - 290
Fat - 7g
Carbs - 30g
Fiber - 3g
Sugars - 7g
Protein - 25mg
Sodium - 455mg
Cholesterol - 129mg


  1. Looks delicious, and very easy to prepare. My husband is allergic to shellfish, so I don't get to eat it as often as I'd like. I'll tuck this recipe away in the file for a night when he's traveling.

  2. Haha, same here! :) Worth the wait for sure.