Cold Noodles With Barbecued Shrimp

By Molly O’Neill

Updated October 10, 2023

Total Time
27 minutes
Prep Time
15 minutes plus 30 minutes for marination and an hour for chilling
Cook Time
12 minutes
Rating
5(23)
Comments
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Vietnam has only two seasons. The monsoon season is hot and wet. The other eight months are hot and dry, the time when outdoor charcoal grills are fired up, raw and lightly pickled vegetables are the stars of most meals and the fresh herb and chili content of the fare soars. Throughout Vietnam, and in this dish, the abiding nuance comes from nuoc mam, the Vietnamese fish sauce. In Europe, it is salt; in China, soy sauce; in Vietnam, it is the briny sauce of barrel-fermented anchovies that marshals the flavors and gives the cooking its nearly indiscernible and completely unmistakable flavor. But as much as the distinct flavor, it is the style of cooking - the exotic, backyard cooking that often profits from being made ahead, almost needs a crowd and certainly demands cold beer by its side - that can give American hot-weather cooking a Vietnamese flair.

Featured in: For Summer, Cool Tastes From Vietnam

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Ingredients

Yield:6 servings

  • 1 pound medium-size shrimp, peeled and deveined

  • 2 tablespoons peanut oil

  • 2 tablespoons fresh lime juice

  • 1 garlic clove, minced

  • 1 fresh hot chili, minced

  • 1 teaspoon Vietnamese fish sauce

  • 1 pound rice noodles

  • Salt to taste

  • Peanut dipping sauce (see recipe)

  • 4 scallions, minced

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

63 grams carbs; 122 milligrams cholesterol; 387 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 450 milligrams sodium; 20 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat a charcoal grill.

  2. Step 2

    Place the shrimp, peanut oil, lime juice, garlic, chili and fish sauce in a bowl, toss and marinate for 30 minutes. Remove shrimp from marinade and grill over charcoal about 7 minutes. Cool. Slice the shrimp in half lengthwise and set aside.

  3. Step 3

    Boil the noodles in well-salted water to cover until tender, about 5 minutes, depending on size. Drain and cool under cold water and drain again. Place the noodles, shrimp, peanut sauce and minced scallions in a large bowl and toss. Chill in the refrigerator for one hour before serving.

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Ratings

5 out of 5
23 user ratings
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Comments

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Kathleen McC

Used this recipe just for the shrimp marinade. Didn't have peanut oil, so added half a teaspoon of peanut butter to olive oil. Also chopped up a Jalapeño because what I had. Best marinade for BQ shrimp I've had! Keeper!

Linda

My husband and I enjoyed this dish! I reduced the peanut oil in the peanut sauce in half. There were also too few shrimp for the amount of noodles. If I made it again I would double the shrimp. Otherwise we loved it!

Linda

I also used Jalapeño peppers - it was spicy, but tasty!!

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