An Indonesian noodle salad with an insane delicious dressing with soy sauce, rice vinegar, and sesame oil. It's flavorful, salty with a hint of sesame. It's silky and slightly sweet. I love this dressing and use it quite often for flavoring my salads! It's a great lunch idea (for work) because it's great served cold.
I like to eat a salad for lunch. When I'm at home or at work it's always a great choice. And this Indonesian noodle salad with vegetables and shrimp is a great choice.
Because it's very easy to prepare, delicious of taste and stays well for quite a time. It's delicious when eaten cold and the flavors will even get better in time.
So you can prepare it in advance and take it with you.
An easy-to-prepare noodle salad with a delicious dressing, veggies, and shrimp served warm or cold. Great lunch at home or to take to work.
Pasta salad vs noodle salad
Pasta salads come in all shapes and sizes, but a tasty Indonesian noodle salad is not that common. Of course, Asian cuisine is no stranger, but salads in this cuisine are not so common around here.
Yet it is certainly a delicious salad. This is an easy recipe that can be on the table in half an hour. And you can eat it hot or cold. The creamy noodles, fresh cucumber and carrot, and sweet shrimp combine wonderfully with the spicy dressing.
This noodle salads dressing is a bit salty, but by adding a little sweet and sour, it doesn't dominate. The pepper gives the salad just a little bit of spice.
A full list of ingredients can be found at the bottom of this post in the recipe card.
- Noodles - I used bami noodles for this noodle salad recipe. They're thick and the noodles are a bit chewy. Covered with the dressing they get such a delicious flavor. But feel free to use any other kind of noodles. I've made it with soba noodles, rice noodles and more. I've even used tagliatelle pasta in this salad. It will all work.
- Soy sauce - Use light soy sauce or all purpose soy sauce. They're both a bit salty. Don't use kecap manis in this recipe because it will make the recipe to sweet.
- Shrimp - Use peeled and cleaned shrimp for this recipe. You can use raw or already cooked prawns. Raw prawns are gray, they don't turn pink until they are cooked. That takes, when you fry them in a pan, about 3 minutes. You can also cook them in hot water or stock until they are pink and cooked through. Remove them from the pan immediately if they are discolored, because cooking them too long will make them smaller and give them a tough bite.
A recipe that can be printed can be found at the bottom of this blog in the recipe card.
Step 1 - Fry the shrimp until done
- Pour oil in a wok and add the chopped pepper and garlic. Stir fry for 30 seconds.
- Add the shrimp and fry them until they've turned pink, in about three minutes. Take the shrimp out of the pan and put on a plate. Sieve the remaining oil and put in bowl.
Step 2 Prepare the dressing
- Pour the soy sauce into the bowl with sieved oil. Add sugar.
- Then add the rice vinegar and mix the dressing for the noodle salad well. Set aside.
Step 3 Add the veggies and shrimp to the bowl
- Slice the carrots into small strips. Peel the cucumber and half. Remove the seeds. Then slice in half-moons. Add both to the salad bowl.
- Top the vegetables with the shrimp.
Add the noodles and mix everything well
Prepare the noodles according to the packet directions. Drain and rinse. Add the noodles to the salad. Pour the dressing on top of the noodle salad and mix everything well. Sprinkle with fried onions and serve.
A dark line may be visible on the back of the shrimp. That's the shrimp's gut. Using a sharp knife, cut very gently and shallowly above the intestinal tract, then carefully remove.
Keep the shrimp in the fridge and, if your container is open, on ice to make sure they stay cool.
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Indonesian noodle salad
- 1 clove garlic
- ½ red chili pepper
- 16 shrimp peeled, without head and tail
- ½ cucumber
- 1 carrot
- ½ teaspoon rice vinegar
- ½ teaspoon sugar
- 2 tablespoons fried onions
Ingredients you need per step are listed below the step in Italic
- Finely chop the garlic.
- Remove the seeds from the pepper. Cut into small pieces.
- Peel the shrimp (if not already done) and remove the gut (see tips).
- Prepare noodles according to packet directions. Drain and rinse.
- Cut the cucumber in half and remove the seeds and cut into slices.
- Peel the carrot and cut it into thin strips.
Indonesian noodle salad with shrimp
- Heat a pan with oil and stir-fry the garlic and pepper for half a minute.
- Add the shrimp and cook until they have turned pink (about three minutes over medium heat.)
- Remove the shrimp from the pan and strain the oil.
- Mix the soy sauce, rice vinegar and sugar with the strained oil.
- Take a salad bowl and add the the cucumber, carrot, tagliatelle and shrimp.
- Drizzle the dressing on top and mix.
- Sprinkle fried onions on top of the Indonesian noodle salad and serve.
- shredded cabbage
- snow peas, thinly sliced
Amy Roskelley says
I love recipes like this where I always have those exact ingredients on hand!
Mihaela | https://theworldisanoyster.com/ says
Summer is for salad!:)) And this one makes the list, definitely:))