---
title: Sweet Chili Shrimp Noodle Salad
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-chili-shrimp-noodle-salad-653969243a6cb84a3aa93301
prep time: 10 minutes
cook time: 15 minutes
time required: 15 minutes
difficulty: easy
allergens:
  - Soy
  - Wheat
  - Shellfish
  - Peanuts
tags:
  - New
  - Easy Prep
  - Quick
  - Easy Cleanup
rating: 4.0
rating_count: 76
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the delicious flavor combinations, especially with shrimp. Some found the mix of hot and cold interesting.
  - theme: Ease of prep
    text: A few noted that it took longer than expected. Consider prepping veggies in advance for a smoother experience.
nutrition:
  calories: 540
  protein: 18
  fat: 9
  saturated fat: 1.5
  carbohydrates: 84
  sugar: 31
  fiber: 5
  cholesterol: 175
  sodium: 3790
  potassium: 870
  calcium: 130
  iron: 1.6
image: "https://images.recipes.furrysalamander.com/Asian%20Recipes/sweet-chili-shrimp-noodle-salad.avif"
---
Bring a small pot of water to a boil over medium-high heat. Wash and dry produce.
Once water is boiling, add @vermicelli noodles{7%oz} to the pot; cook, stirring occasionally, until tender, ~{4-6%minutes}. Drain and rinse noodles thoroughly under cold water.

Quarter the @lime{1}. Quarter the @button mushrooms{16%oz} (skip if your mushrooms are pre-sliced!). Trim the @cucumbers{2}, halve lengthwise, and cut on a diagonal into @piece pieces{½%inch}. Season the cucumber with a small pinch of salt.

In a small bowl, whisk together the @miso sauce concentrate{2}, @garlic powder{2%tsp}, half the @soy sauce{8%tbsp}, @sugar{1.5%tbsp}, and juice from one @lime{1} wedge (1.5 tbsp sugar and juice from two lime wedges for 4 servings). Set aside.

In a medium microwave-safe bowl, combine @rice wine vinegar{1%tbsp}, @sugar{1.5%tbsp}, @salt{1%tsp}, and juice from one @lime{1} wedge (3 tbsp sugar, 1%tsp salt, and juice from two lime wedges for 4 servings) until sugar and salt are dissolved. Add @carrots{8%oz} and toss to combine. Cover with plastic wrap and microwave for 1 minute. Refrigerate until ready to serve.
Rinse @shrimp{20%oz} under cold water and pat dry with paper towels. Open the package of @chicken{4%oz} and drain off any liquid. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add the shrimp or chicken and cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of oil in a large pan over medium heat. Add the mushrooms; cook, stirring occasionally, until browned, 3-4 minutes.
Add the miso mixture and cook, stirring occasionally, until mushrooms are coated and the sauce has slightly reduced, 1-2 minutes more.
While mushrooms cook, wipe out the bowl used for the miso mixture. In the same bowl, combine @chili sauce{2%oz} and remaining @soy sauce{8%tbsp}.
**Use the pan that was used for the shrimp or chicken here.**

Divide the drained noodles between shallow bowls. Top with mushrooms, pickled carrots (draining first), and seasoned cucumbers in separate sections.
Sprinkle everything with peanuts as much as you like with the chili-soy sauce and serve with remaining lime wedges on the side.
**Top noodles with shrimp or chicken along with the veggies.**
**Shrimp are fully cooked when internal temperature reaches 145°F.**
---
Source: [https://www.hellofresh.com/recipes/sweet-chili-shrimp-noodle-salad-653969243a6cb84a3aa93301](https://www.hellofresh.com/recipes/sweet-chili-shrimp-noodle-salad-653969243a6cb84a3aa93301)