Trying out recipes to pass on to you.

$4 Asian Noodle Salad with Shrimp

Posted: July 6th, 2009 | Author: leah | Filed under: Uncategorized | Tags: , , , , | 3 Comments »

To recap, I was looking to skim a few bucks off the grocery bill this week but didn’t want to skim on delectability.

I went through my 2009 Bon Appetit stash and chose four meals that were affordable, healthy but also looked delicious. I also haven’t made any of them before. Here goes!

The full recipe serves four but I was only cooking for two. For the full recipe click HERE.

Asian Noodle Salad with Shrimp


1/2 of a package rice stick noodles (you could easily sub white or brown rice or even spaghetti) $free, i used leftover noodles

2 1/4 tablespoons fresh lime juice (1 small lime or 1/2 a medium) $ .25

1 1/2 tablespoons fish sauce*(didn’t have it, subbed soy sauce and one minced anchovy fillet. you can leave out the fishy!) $free, subbed

teaspoons chili-garlic sauce**(didn’t have. subbed 1 minced garlic clove and a few shakes of tobasco) $free, subbed

teaspoons sugar $free, had

1/2 pound peeled deveined cooked medium shrimp $4.94 for 16 med shrimp

1/2 cup thinly sliced Japanese cucumbers or Persian cucumbers***(i used one from my mom’s garden. a cheap plain one is fine) $free, had

1/2 8-ounce package sugar snap peas $1.75 from the freezer section

1/2 red bell pepper, thinly sliced  $.69

1/4 cup (loosely packed) fresh mint leaves $free, had

1/4 cup (loosely packed) fresh cilantro leaves $.40


  • Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
  • Whisk lime juice, fish chili-garlic and sugar in small bowl until dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
  • Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon with dressing over, and drizzle with remaining dressing.

This was really tasty but I can envision 20 ways to change it up. Improvise on the sauce. Sub marinated tofu for the shrimp. Different veggies. Use what you have! I mentioned subbing rice for the noodles but why not go crazy and throw it all in a tortilla if that’s what you have around for east meets southwest!

Hubs meter: 4 stars being scraped the bowl and 1 star being mostly left to dump in the trash—this scored a 3 star rating. Only a few bites left in the bowl.

Price meter: Just over $4 per person (plus a bit of creativity) for a fresh and seasonal meal. May cost you another buck or two for the cucumber and mint. Keep things like soy sauce and brown rice around for all sorts of occasions like this.

Health meter: See for yourself. The fine folks at BA provided the rundown. One serving contains the following: Calories (kcal) 310.0, %Calories from Fat 3.1, Fat (g) 1.1, Saturated Fat (g) 0.3, Cholesterol (mg) 168.1, Carbohydrates (g) 49.9, Dietary Fiber (g) 4.5, Total Sugars (g) 5.4, Net Carbs (g) 45.5
Protein (g) 23.6

And my end result:

3 Comments on “$4 Asian Noodle Salad with Shrimp”

  1. 1 Alyssa said at 11:23 pm on July 6th, 2009:

    Um, that looks so good! I will mail you some cake, if you mail me some of that!

  2. 2 Jesse said at 9:50 am on July 7th, 2009:

    Yeah, that looks like some good stuff there.

  3. 3 Johanna said at 1:20 pm on July 8th, 2009:

    I am also a fan of this. If we can ever get Fresh Direct to accept our forms of payment again, I am making this. Swoon. Also, isn’t chili-garlic sauce just Sriracha? Don’t you keep that in your house? I thought I was the last holdout!!!

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