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Silky rice noodles star in chill salads. Toss them with this Vietnamese-inspired mix of crunchy carrots and cukes, a breath of fresh herbs, and a big crush of peanuts.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
Contains: crustacean shellfish, peanuts.
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What You Get
Peeled, deveined shrimp
Serrano or jalapeño pepper
What You'll Need
Salt and freshly ground pepper
Fish sauce or soy sauce
Bring a pot of water to a boil. Set the noodles by the stove, but don’t add them yet. (They cook quickly.) Thinly slice half of the cucumbers into half moons, reserving the rest for another use. Slice about ¼ cup of scallions. Pick the cilantro leaves and toss the stems. Remove the shrimp from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.
In a frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the shrimp in a single layer, and sear until bright pink and tightly furled, 2 to 3 minutes per side.
To make the dressing, in a small bowl, combine the juice of 2 limes, 1 tablespoon fish or soy sauce, 2 teaspoons firmly packed brown sugar, and 3 tablespoons olive oil, and whisk until the sugar dissolves. Mince the serrano, removing the seeds if you prefer less heat, and add it to taste.
Add the noodles to the boiling water and cook until tender, 3 minutes or according to package instructions. Drain and rinse with cold water until cool.
In a large bowl, combine the cucumbers, 1 cup of the carrots, the scallions, and shrimp. Add the noodles to the bowl with the vegetables and shrimp, drizzle with the dressing, and toss to coat. Season to taste with soy or fish sauce.
Heap the noodle salad in bowls, sprinkle with some of the crushed peanuts, scatter with the cilantro leaves, and serve.