Asian Noodle Salad Recipe | Cucumber Salad | AngielaEats

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles add nutrients while spaghetti is more accessible.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option, while cashews are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, and canola oil is usually less expensive.

Soak Bean Thread noodles in hot water.

Cook beef meatballs and shrimp, seasoning lightly with garlic salt and white pepper, then air fry at 400°F for about 6-7 minutes until shrimp is fully cooked.

Prepare the dressing by pounding dried baby shrimp, palm sugar, and Thai Chili Peppers into a paste.

Add shrimp paste, crab paste, and fish sauce to the paste mixture.

Squeeze in the juice of one large lime.

Add two sliced tomatoes, gently breaking them down to release their juice.

Mix the dressing thoroughly and set aside.

Prepare cucumbers by smashing them and cutting them into bite-sized pieces.

Drain the soaked noodles and add them to a serving dish with the smashed cucumbers.

Add the dressing to the noodles and cucumbers, mixing with hands.

After refrigerating for at least 30 minutes, add chopped cilantro, mint, sliced Vietnamese ham, beef meatballs, and shrimp to the salad.

Serve with chichiron on the side for crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens