A Vietnamese noodle salad you make in one go for several days tastes like something from a restaurant, but is super quick to put together. Fresh herbs, pink shrimp, a zesty lime–fish sauce dressing, and rice noodles you can simply serve cold. A meal prep that not only tastes great, but looks great too.
Why you can make this in 20 minutes
The secret to a great cold noodle salad? Everything can happen at the same time. No complicated timing, no sauces that need to sit first. You cook the noodles, fry the shrimp in the Safecourt hybrid pan, mix the dressing, and it all easily fits into 15 minutes. The hybrid pan has a big advantage here: the shrimp cook quickly over high heat without sticking, so they stay nicely pink and juicy instead of tough and dry.
And because everything is served cold, this is perfect to make on a calm Sunday for the whole week. Divide it into the Safecourt food storage containers and you’ll have four lunches ready to grab and go.
What you need for the Vietnamese Noodle Salad with Shrimp
Noodles & vegetables
- 300 g rice noodles
- 2 carrots, julienned
- 1 cucumber, cut into strips
- 200 g edamame
- a handful of fresh cilantro and mint, roughly chopped
- 2 spring onions, sliced
- 60 g roasted peanuts, roughly chopped
Shrimp
- 400 g shrimp
- pinch of sea salt
Dressing
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 clove garlic, pressed
- 1 small red chili pepper, finely sliced
How to make the Vietnamese Noodle Salad with Shrimp
Step 1: cook the noodles
Cook the rice noodles according to the package instructions. Then rinse them immediately under cold running water and let them drain well. Don’t skip this step: rinsing cold stops the cooking process and makes sure the noodles don’t stick together while they wait for the rest.
Step 2: fry the shrimp
Heat the Safecourt hybrid pan over medium-high to high heat. Add the shrimp with a pinch of sea salt and cook for 2 to 3 minutes per side, until pink and cooked through. Remove from the heat and let them cool briefly before adding to the salad.
Step 3: make the dressing
Stir all dressing ingredients together well until the honey is fully dissolved. Taste! Want it a little sweeter? Add a small extra drizzle of honey. Want it spicier? Add an extra chili or a few drops of sambal.
Step 4: toss and divide into containers
Add the noodles, carrot, cucumber, edamame, herbs, spring onion, and shrimp to one large bowl. Pour the dressing over and toss everything well. Divide the salad between the Safecourt food storage containers and finish with the chopped peanuts right before serving so they stay nice and crunchy. Store the salad for up to 3 days in the fridge.
Tips for the best Vietnamese Noodle Salad
- Use fresh herbs. Cilantro and mint make all the difference.
- Rinse the noodles cold after cooking and use a little sesame oil. That way they stay nicely separated and won’t clump together in the containers.
- Add the peanuts right before serving so they stay crunchy.
- Make the salad on Sunday. It tastes even better the next day, once the dressing has really soaked in.
- Use shrimp at room temperature. They’ll cook more evenly in the Safecourt hybrid pan and won’t turn tough.
Mindful enjoyment, no hassle
This recipe fits perfectly with how we see cooking: small steps, big wins. No complicated techniques, no long ingredient list. Just fresh ingredients, the right tools, and a meal that makes you happy.
And because our food storage containers and hybrid pan are made from PFAS-free materials, you don’t have to think twice—even for recipes like this.
Watch our reel on Instagram too and see how we make this noodle salad!
