I have always absolutely loved Asian cuisine and the incredible flavours that are often incorporated into dishes. There is something so deeply satisfying about indulging in a meal in which you can actually taste the freshness and quality of the ingredients, and Asian cuisine is no exception to this experience.
Asian cuisine may be perceived as a blanket term, so, to be more specific, I thoroughly enjoy eating Vietnamese food. I don’t consume it as often as I would like, because there aren’t too many local Vietnamese eateries where my husband and I reside, but, if I come across a recipe that celebrates the flavours I love and appreciate so much, you can bet I’m going to share it with all of you.
Check out this recipe from foodnetwork.com to create a phenomenal Grilled Shrimp and Noodle Salad.
“Ingredients
“14 ounces flat rice noodles
“1/2 cup fresh lime juice
“1/3 cup fish sauce
“1/2 cup packed light brown sugar
“2 cloves garlic, finely chopped
“1 to 2 teaspoons Asian chili sauce (such as Sriracha)
“1 pound medium-large shrimp, peeled and deveined
“1 medium bunch asparagus, trimmed
“5 ounces shiitake mushrooms, trimmed
“1 medium carrot, shredded
“1/2 cup fresh cilantro
“Directions
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
- Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
- Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
- Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro,” the recipe states.
Enjoy!
Photo by Debbie Tea on Unsplash
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