Savory Asian Noodle and Walnut Salad

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins


1/2cup chopped California walnuts
6ounces vermicelli rice noodles
1/2cup prepared fat-free Asian style salad dressing , plus 3 tablespoons
1pound medium shrimp, peeled & deveined (about 16 shrimp)
1/2teaspoon salt, to taste
1/4teaspoon pepper, to taste
1 red bell pepper, cut into julienne strips
3/4cup green onions, thinly sliced, (about 8-10)
1large English cucumber, peeled, seeded & thinly sliced
3/4cup bean sprouts
1 carrot, peeled & cut into julienne strips, or grated
1/3cup chopped cilantro
2teaspoons grated fresh ginger
1head butter lettuce
4cups mixed Asian greens, i.e: mizuna, tat soi, red mustard, napa cabbage
cilantro leaves for garnish


  1. Preheat oven to 350F. Arrange walnuts in a single layer on a sheet pan & toast until lightly browned, about 5 -7 minutes.  Cool.
  2. Bring 6 cups of water to a boil. Add vermicelli rice noodles and cook for 3-4 minutes. Drain well, cool slightly, and toss with 1/2 cup dressing. Chill noodles.
  3. Season shrimp lightly with salt and pepper. Thread shrimp on short bamboo skewers, allowing 2 per skewer. Coat a large nonstick skillet with canola cooking spray and place over medium high heat. Sear shrimp in pan until pink, about 3 minutes per side.  Brush shrimp with 2  tablespoons dressing. Set aside to cool.
  4. Toss chilled rice noodles with 1/2 of the walnuts, bell pepper, green onions, cucumber, bean sprouts, carrot, cilantro, and ginger.
  5. Wash butter lettuce & divide between 4 plates. Toss Asian greens with remaining tablespoon of dressing & arrange in butter lettuce cups. Place rice noodles next to greens. Arrange 2 skewers of shrimp on each salad. Sprinkle remaining walnuts overall. Garnish with cilantro leaves.

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