Shrimp and peanut noodle salad bowls
Everything you would find in a summer roll, in a bowl, with a peanut and lime sauce.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Cooked shrimp (frozen)250 g
- Rice noodles200 g
- Romaine lettuce1 lettuce
- Cucumber½ cucumber
- Carrots100 g
- Creamy peanut butter60 g
- Limes1 lime
- Soy sauce20 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Shellfish, Peanuts, Soya, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice noodles following the pack instructions, rinse under cold water and drain.200 g rice noodles
- Fry the shrimp in a teaspoon of oil for 3 to 4 minutes, until pink and hot all the way through.250 g cooked shrimp
- Stir the peanut butter with the soy sauce, the juice of the lime, a teaspoon of sugar and 3 tablespoons of warm water until smooth.60 g creamy peanut butter1 lime20 ml soy sauce
- Shred the lettuce, slice the cucumber and grate the carrot. Divide the noodles, lettuce, cucumber and carrot between bowls, top with the shrimp and drizzle with the peanut sauce.1 lettuce½ cucumber100 g carrots
Loosen the peanut sauce with a little more warm water until it pours like cream.
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