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Vietnamese Cilantro Shrimp Salad
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Noodle Mixture

1 (2-ounce) package bean thread noodles, crumbled

2 cups boiling water

2 cups shredded red cabbage

1 medium (1 1/2 cups) cucumber, cut into 1x1/4-inch strips

1/2 cup sliced green onions

1 cup matchstick or julienne carrots

1 cup fresh pea pods, strings removed, sliced diagonally


2 tablespoons Land O Lakes® Butter

2 tablespoons hoisin sauce

1 tablespoon sugar

1 tablespoon rice vinegar

1 pound medium uncooked shrimp, peeled, deveined

1/2 cup chopped fresh cilantro

1/2 cup chopped salted peanuts


1/4 cup low sodium soy sauce

1/4 cup sugar

1 tablespoon sesame oil

1 tablespoon fish sauce

How to make

  1. STEP 1

    Soak bean thread noodles in boiling water 10 minutes; drain. Rinse under cold water. Place into serving bowl. Top with remaining noodle mixture ingredients.

  2. STEP 2

    Combine butter, hoisin sauce, 1 tablespoon sugar and vinegar in 10-inch skillet; cook over medium heat until sizzling. Add shrimp; cook, stirring constantly, 3-4 minutes or until shrimp turn pink.

  3. STEP 3

    Spoon shrimp mixture over noodle mixture. Sprinkle with cilantro and peanuts.

  4. STEP 4

    Whisk all dressing ingredients together in bowl until sugar is dissolved. Pour dressing over salad; toss to coat. Serve immediately.

Tip #1

If using frozen shrimp, thoroughly thaw and pat dry with paper towel.

Tip #2

Bean thread noodles are found in the Asian section of the supermarket. They are also called "cellophane noodles” because of their clear, white appearance when cooked.

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