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Cook the Issue 2010

Cook the Issue Rice Noodles with Shrimp and Cilantro

Single serving of rice noodles and shrimp

Single serving of rice noodles and shrimp

  • Single serving of rice noodles and shrimp
  • Serving for 4

By user-4713770, member

April 13th, 2010

I really liked this dish, but then again l could drink  sweetened fish sauce and lime juice.  The sauce is very subtle for the entire dish and while I was tempted to make a double dose, I decided against it and instead added just a tad more fish sauce and I used agave syrup instead of the brown sugar.


Many times I brine shrimp for at least 30 minutes in brown sugar, kosher salt and water and I did that for this dish.


My big thing is heat in Asian dishes and while it did not call for anything hot, I added a few drops of sriracha chili sauce to my dish alone after tasting the noodles and shrimp without it, just a few drops. Seasoned as is was perfect for my husband, a fan of no heat.

This dish is easily prepped ahead of time and cooked at the last minute as I can attest to, I thought my husband was going to be home for dinner at 6:00 and he arrived at 5:00 for his hour dinner break. 


I had precooked the noodles so everything went as the recipe states and dinner was on the table in minutes. 


This recipe is a keeper and going into my Asian recipe files.




posted in: Gallery
Comments (2)

LisaWaddle writes: Rice noodles are so fast to cook, that definitely puts them in my weeknight rotation. Posted: 1:56 pm on April 15th

Pielove writes: This sounds tasty and your comments that it is fast and amenable to being prepped ahead mean that it will go into the make-it-next file. Thanks! Posted: 9:57 am on April 13th

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