Vietnamese Sweet Chili Lemongrass Shrimp Noodle Salad

Serves 4 | Prep 20 minutes | Cook 10 minutes

A fresh, colorful Vietnamese-inspired noodle salad with juicy shrimp, crisp vegetables, fragrant herbs, and a bright lemongrass dressing.

Ingredients

  • 1 lb large shrimp, peeled and deveined

  • 8 oz rice vermicelli noodles

  • ¾ cup MOB Sweet Chili Lemongrass Sauce, divided

  • 1 tbsp olive oil

  • 1 cup shredded purple cabbage

  • 1 cup shredded carrots

  • 1 cucumber, julienned

  • ½ cup fresh mint leaves

  • ½ cup fresh cilantro

  • ¼ cup fresh Thai basil

  • 2 green onions, sliced

For the dressing:

  • ¼ cup MOB Sweet Chili Lemongrass Sauce (from the amount above)

  • 2 tbsp lime juice

  • 1 tbsp rice vinegar

  • 1 tbsp water

  • 1 tsp sesame oil

Instructions

  1. Cook rice noodles according to package instructions. Rinse under cold water and drain.

  2. Toss shrimp with ½ cup MOB Sweet Chili Lemongrass Sauce and marinate for 15 minutes in the refrigerator.

  3. Heat olive oil in a skillet over medium-high heat.

  4. Cook shrimp for 2–3 minutes per side, until opaque and cooked through.

  5. Whisk together the dressing ingredients.

  6. Divide noodles among four bowls.

  7. Arrange cabbage, carrots, cucumber and fresh herbs over the noodles.

  8. Top with warm shrimp and drizzle generously with the dressing.

  9. Garnish with green onions and additional lime wedges.

Chef's Tip: This salad is equally delicious with grilled chicken or crispy tofu.