A delicious and light shrimp and noodle salad with flavors of mint, cilantro, ginger and garlic. The sweet potato noodles make it tasty and keep it low carb and paleo!
Cook the noodles according to package instructions and drain. Wash with cold water and strain again and keep aside to cool.
Mix the shrimp with the marinade ingredients. Heat a frying pan and when hot add the shrimp along with the marinade and let cook on medium for about 2 mins. Then flip and cook for another 1-2 mins until shrimp is cooked through but still soft. Turn heat off. Cover the shrimp with the remaining liquid in the pan and keep aside.
In a small bowl, mix all the dressing ingredients and stir well. Keep aside.
In a large salad bowl, add all the vegetables and the herbs for the salad. Now add the noodles and the cooked shrimp into this along with any liquid left and also add the salad dressing and toss and mix well. Serve cold.
Notes
*: Since it is hard to break these noodles, I always cook the entire package and take as much as i need and then refrigerate the rest.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/09/vietnamese-style-shrimp-noodle-salad-paleo-aip.html