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🍝 Fresh Rice Noodle Salad with Shrimp

262 kcal · 30 min · 4 servings

Ingredients

• 1 bunch watercress
• 1 bunch cilantro
• 150 g thin rice noodles
• 300 g shrimp (pre-cooked)
• 1 tsp green curry paste
• 1.5 tbsp fish sauce
• 2 tbsp sesame oil
• 2 tbsp lime juice

Instructions

1. 1. Thoroughly wash the coriander and watercress under running water.
2. 2. Shake the greens dry to remove excess water.
3. 3. Pluck the small leaves off the coriander stems and the watercress.
4. 4. Cook the rice noodles in salted water exactly according to the package instructions.
5. 5. Take the cooked shrimp out of the package and place them in a colander.
6. 6. Rinse the shrimp under cold water to cool them down.
7. 7. Let the shrimp drain well in the colander.
8. 8. Take about three tablespoons of the hot noodle cooking water.
9. 9. Stir the curry paste into this hot water until it is completely smooth and lump-free.
10. 10. Stir in the fish sauce, the oil, and the lime juice into the curry mixture.
11. 11. Drain the cooked rice noodles.
12. 12. Cut the long rice noodles into bite-sized pieces using kitchen scissors.
13. 13. Add the rice noodles, the shrimp, the watercress, and the coriander into a large bowl.
14. 14. Pour the prepared sauce over the ingredients and mix everything well.
15. 15. Portion the salad into small bowls and serve.

Nutrition per serving

• kcal: 262
• Protein: 16 g · Fett/Fat: 7 g · Carbs: 34 g