Chilled Lemongrass Shrimp Noodles
I’ll never forget the first time I made Chilled Lemongrass Shrimp Noodles. It was a scorching summer day, the kind where the air feels thick and still, and the thought of a heavy meal was simply out of the question. I wanted something light yet full of flavor, something that would satisfy without weighing me down. That’s when the idea of Chilled Lemongrass Shrimp Noodles came to me. The combination of refreshing cold noodles with succulent, grilled shrimp marinated in aromatic lemongrass sounded like the perfect antidote to the heat.
The Idea
Creating this dish was like composing a symphony. Each ingredient in the Chilled Lemongrass Shrimp Noodles had a role to play in bringing the dish to life. The lemongrass provided a bright, citrusy note, while the Fresno chile added just the right amount of heat. I marinated the shrimp in this flavorful mixture, letting them soak up the vibrant flavors before grilling them to perfection. Meanwhile, I prepared the rice vermicelli noodles, rinsing them under cold water to ensure they were cool and refreshing, a stark contrast to the warm, grilled shrimp.
The Assembly
When it came time to assemble the Chilled Lemongrass Shrimp Noodles, I felt a sense of excitement. Layering the noodles in the bowls, I topped them with the grilled shrimp, their slight char adding a delightful smokiness to the dish. Next came the fresh, julienned cucumber and carrot, bringing a crisp texture that balanced the tender shrimp and soft noodles. A sprinkling of roasted peanuts added a satisfying crunch, and the fresh herbs—Thai basil, mint, and cilantro—provided an aromatic finish that tied everything together.
The First Bite
As I sat down to enjoy my creation, I couldn’t help but feel a little proud. The Chilled Lemongrass Shrimp Noodles looked as vibrant as I had imagined, and the aroma was simply mouthwatering. With the first bite, I knew I had created something special. The flavors were bright and refreshing, the shrimp tender and full of flavor, and the noodles light yet satisfying. It was the perfect dish for a hot summer day, and I knew it would become a regular in my kitchen.
Table of Contents
Chef’s Notes- Chilled Lemongrass Shrimp Noodles
- Lemongrass Prep Tip: When preparing lemongrass, make sure to remove the tough outer layers and finely chop only the tender, pale part of the stalk. This will ensure the marinade is aromatic without being fibrous.
- Marination Time: For maximum flavor, try marinating the shrimp for a bit longer, up to 2-3 hours. This allows the lemongrass, chile, and garlic to penetrate deeper into the shrimp, making them more flavorful when grilled.
- Grilling Tips: If using wooden skewers, soak them in water for at least 30 minutes before threading the shrimp. This will prevent them from burning on the grill.
- Nuoc Cham Sauce: Make a double batch of Nuoc Cham sauce—it’s a versatile condiment that can be used for other dishes like spring rolls or as a salad dressing.
- Chilling the Noodles: After rinsing the noodles in cold water, toss them with a small amount of vegetable oil to prevent them from sticking together. Keep them in the fridge until you’re ready to assemble the dish.
- Customizing Heat Level: For those who prefer a milder dish, you can reduce the amount of Fresno chile or remove the seeds. Conversely, if you like it spicier, leave the seeds in or add an extra chile.
Chilled Lemongrass Shrimp Noodles
4
servings20
minutes10
minutes250
kcal1
hour1
hour30
minutesDive into a bowl of refreshing Chilled Lemongrass Shrimp Noodles! This dish is a symphony of flavors with succulent grilled shrimp, aromatic lemongrass, and a medley of fresh herbs and veggies. Perfect for a light yet satisfying meal, this recipe is a must-try for any noodle lover. Get ready to impress your taste buds!
Ingredients
- Shrimp Marinade
1 pound medium shrimp, peeled and deveined (tails can be left on)
1/2 stalk lemongrass, outer layer removed and finely chopped
1 Fresno chile, seeds included and finely chopped
2 cloves garlic, minced
1 tsp kosher salt
1 tsp granulated sugar
- Noodles and Garnish
8 ounces rice vermicelli noodles
Vegetable oil for grilling
1/2 cucumber, peeled and julienned
1 medium carrot, peeled and julienned
1/4 cup roasted salted peanuts, roughly chopped
Fresh Thai basil leaves
Fresh mint leaves
Fresh cilantro sprigs
Pickled whole shallots (optional)
Nuoc Cham sauce for serving
- Alternative Ingredients:
Shrimp: Substitute with tofu for a vegetarian option.
Fresno chile: Use jalapeño or red bell pepper for less heat.
Rice vermicelli noodles: Substitute with soba noodles or zucchini noodles for a low-carb option.
Peanuts: Use cashews or sunflower seeds for a nut-free alternative.
Directions
- Marinate Shrimp: In a medium bowl, combine shrimp with lemongrass, Fresno chile, garlic, kosher salt, and sugar. Mix well to coat the shrimp evenly. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Prepare Noodles: Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- Grill Shrimp: Preheat your grill to medium-high heat and lightly oil the grill grate. Grill the marinated shrimp for about 2 minutes on each side until they are fully cooked and have nice grill marks.
- Assemble Dish: In serving bowls, place a portion of the cooked rice noodles. Top with grilled shrimp, julienned cucumber and carrot strips, chopped peanuts, and fresh herbs (Thai basil, mint, cilantro). Add pickled whole shallots if using. Accompany the dish with a side of Nuoc Cham sauce for drizzling or dipping.
Equipment
- chef’s knife
- cutting board
- Grill
- colander
- Mixing bowls
- tongs
Nutrition Facts
- Calories: 250kcal
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 115mg
- Sodium: 650mg
- Potassium: 300mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 2g
- Protein: 21g
- Vitamin A: 35IU
- Vitamin C: 20mg
- Calcium: 6mg
- Iron: 10mg
FAQs- Chilled Lemongrass Shrimp Noodles
Can I make this dish ahead of time?
Yes, you can prepare the shrimp and noodles in advance. Marinate and grill the shrimp, then refrigerate them. The noodles can also be cooked and chilled ahead. Just assemble everything when ready to serve.
What can I use instead of Nuoc Cham sauce?
If you don’t have Nuoc Cham, a light soy sauce with a splash of lime juice and a bit of sugar can be a good substitute.
How can I make this dish vegetarian or vegan?
Substitute the shrimp with grilled tofu or tempeh, and use a vegan fish sauce or soy sauce for the Nuoc Cham to keep the dish vegan.
What’s the best way to store leftovers?
Store the components separately in airtight containers. The shrimp and noodles will keep for up to 2 days in the refrigerator. Reassemble the dish just before eating.
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before marinating to ensure they absorb the flavors well.
