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Shrimp rice noodle salad

A creative take on the classic Vietnamese roll

“In addition to being a lean source of protein, shrimp are rich in vitamin B12 and selenium,” says New York City-based recipe developer Laura Rege. “Buy them pre-cooked to save time and pair them with fresh, crisp vegetables for a hot summer day.”

Serves 1

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey

Ingredients

2 ounces rice vermicelli noodles, cooked
1 ear of cooked corn, shucked and kernels removed
3½ ounces large pre-cooked shrimp, tails removed and cut in half lengthwise
½ cup romaine lettuce leaves, chopped
½ small carrot, julienned
½ Persian cucumber, julienned
¼ cup mint leaves, roughly chopped
2 tablespoons roughly chopped roasted and salted peanuts
2 teaspoons Nuoc Cham sauce

Directions

1.

In a round airtight container, combine the noodles with the corn, shrimp, lettuce, carrot, cucumber, and mint.

2.

Place peanuts in a small sandwich bag and store at room temperature.

3.

Place the dressing in a separate airtight container and store along with the shrimp and noodles in the fridge.

Directions

1.

Top the noodles and shrimp salad with peanuts and Nuoc Cham sauce as desired.