Vietnamese Noodle Salad with Shrimps
with peanut sauce and limeCalories
:
369 kcalProtein
:
20.2g proteinTotal
:
30 minutesDifficulty
:
Easy-30% carbs
Calorie Smart
Extra Veggies
High Protein
Allergens:
- Schaaldieren
- Pinda's
- Soja
- Tarwe
- Sesamzaad
- Noten
- Sesamzaad
- May contain traces of allergens
- Selderij
This recipe provides 265 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Red onion
½ piece
Garlic
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Romano pepper
½ piece
Carrot
½ piece
Persian cucumber
10 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
65 g
Baby spinach
2.5 g
Fresh mint
(May be present: Selderij)
½ tube
Peanut butter
(Contains: Pinda's May be present: Noten)
15 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
¼ piece
Lime
100 g
Konjac noodles
Not included in your delivery
½ tablespoon
Olive oil
¼ tablespoon
[Reduced salt] soy sauce
to taste
Sambal
to taste
[Reduced salt] soy sauce
Nutrition Values
Energy (kJ)1544 kJ
Calories369 kcal
Fat22.6 g
Saturated Fat3.6 g
Carbohydrate17.8 g
Sugar13.1 g
Dietary Fiber10.1 g
Protein20.2 g
Salt1.7 g
Potassium713.9 mg
Calcium119.2 mg
Iron2.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Strainer
•Large Bowl
•Small Bowl
Cooking Steps
1
- Dice the onion. Mince or crush the garlic.
- Heat a frying pan over medium-high heat. Add a drizzle of olive oil and fry the onion and garlic for 1- 2 minutes.
- Add the shrimp and fry for 3 more minutes until done. Add some sambal to taste and season with soy sauce as preferred.
- Remove from the pan and set aside to cool.
2
- Cut the Romano pepper into thin sticks of 1-2 cm. Cut the carrot and cucumber into thin half moons.
- Rougly chop the spinach.
- Roughly chop the peanuts.
- Pick the mint leaves off the stems and finely chop.
3
- In a small bowl, mix the peanut butter, hoisin, sesame oil, and 0.5 tbsp soy sauce.
- Cut the lime so that there is at least one wedge per person.
- Rinse the noodles in a sieve.
- In a large bowl, mix the spinach, the veggies, half of the mint, the noodles and the dressing.
4
- Divide the salad over two deep plates.
- Top with the shrimps
- Garnish with the rest of the mint, the chopped peanuts and the lime parts.
