Summer Roll Noodle Salad

5 steps

Prep:25minCook:20min

Updated at: Sat, 23 Aug 2025 19:05:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories742.4 kcal (37%)

Total Fat47.1 g (67%)

Carbs58.4 g (22%)

Sugars14 g (16%)

Protein29.2 g (58%)

Sodium1256.6 mg (63%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the salad

4 ouncesrice vermicelli noodles

1 poundshrimp

peeled and deveined large, tails on or off, thawed if frozen

kosher salt

freshly ground black pepper

1 tablespooncanola oil

or vegetable

1 ½ cupsmixed herb leaves

tightly packed, such as cilantro, mint and Thai basil, torn if large

⅔ cuproasted and salted peanuts

chopped or crushed

1 ½ cupscarrots

shredded, from about 3 medium carrots

1 cupbean sprouts

2 handfulsbaby lettuce leaves

tender, such as red leaf, green leaf, butter or a combination

For the dressing

1Thai chile

thinly sliced, seeded for a milder dressing

2limes

large

¾ cupsmooth peanut butter

2 tablespoonshoisin sauce

1 tablespoongarlic

freshly grated, from large cloves

1 tablespoonginger

freshly grated, from a 1 1/2-inch piece

1 tablespoonsugar

1 tablespooncanola oil

or vegetable

1 tablespoonfish sauce

Instructions

Step 1

Cook the rice vermicelli noodles according to package instructions. Immediately transfer to a colander and rinse under cold water. Set aside to drain well. While the noodles cook, make the dressing.

Step 2

Place the sliced chile in a large bowl. Zest the limes until you have 1 teaspoon zest and add to the bowl. Juice the limes over the chile (about ½ cup juice) and let sit for 5 minutes.

Step 3

Add the peanut butter, hoisin sauce, garlic, ginger, sugar, oil and fish sauce and whisk to combine. Whisk in 2 tablespoons warm water to loosen (if the dressing is still too thick, add a touch more lime juice.) Reserve ½ cup of the dressing for drizzling.

Step 4

Season the shrimp lightly with salt and pepper. In a large (preferably nonstick) skillet, heat the oil over medium-high until shimmering, about 1½ minutes. Arrange the shrimp in a single layer and cook, undisturbed, until just opaque, 3 to 4 minutes. Flip and continue to cook until just fully cooked, 1 to 2 minutes more. Transfer the shrimp to a large plate to prevent overcooking.

Step 5

Add the noodles, half the herbs, and half the peanuts to the bowl with the dressing and toss until the noodles are well coated. Top with the carrots, bean sprouts, lettuce and shrimp. Spoon the remaining dressing over the vegetables and shrimp and top with the remaining herbs and peanuts.