A vibrant bowl of mixed noodles topped with succulent shellfish, colorful bell peppers, and fresh herbs, all glistening with a spicy dressing.

Spicy Shellfish Stir-Fried Noodle Salad

This refreshing salad features tender shellfish and vibrant vegetables, tossed with noodles in a spicy Asian-inspired dressing, perfect for a quick weeknight meal.

Salad
Prep 20m · Cook 25m · Total 45m
10 ingredients

In both California and Texas, fresh seafood and vibrant produce are staples, inspiring this dish that marries flavors reminiscent of bustling coastal markets. The stir-frying technique brings a quick burst of heat, enhancing the dish's freshness. Seasonal ingredients such as bell peppers and herbs are highlighted, making this a colorful and satisfying meal. Inspired by Texas Senate Advances Redistricting as California Legislature Joins Race and NY Appeals Court Throws Out Trump’s Half-Billion-Dollar Fine in Civil Fraud Case.

Instructions

  1. Cook the rice noodles according to package instructions, then drain and rinse under cold water. Set aside.
  2. In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove and set aside.
  3. In the same skillet, add the sliced bell peppers and spring onions. Stir-fry for about 3-5 minutes until slightly tender but still crisp.
  4. Return the shrimp to the skillet and add the cooked noodles. Pour in the soy sauce, sesame oil, chili paste, and lime juice, tossing everything together to combine well.
  5. Remove from heat and stir in the chopped coriander. Serve the noodle salad warm or at room temperature.