Glass Noodle Salad with Pomelo, Shrimp, and Toasted Coconut

A refreshing and vibrant glass noodle salad with juicy pomelo, succulent shrimp, toasted coconut flakes, and a tangy lime dressing. Perfect as a light lunch or side dish.

Prep Time

20 minutes

Total Time

30 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

3 items

Cost

£4.55/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Lunch•Salad•Side Dish

Cuisine:

Asian•Thai

Main Ingredient:

Seafood

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

4ozGlass Noodles (Bean Thread Noodles)(Soaked in warm water until softened, then drained.)

£1.50

1lbLarge Shrimp, peeled and deveined(Cooked and cooled.)

£9.00

2cupsPomelo Segments(Peeled and separated into segments.)

£4.00

0.5cupUnsweetened Coconut Flakes(Toasted until golden brown.)

£1.20

0.3cupRed Onion(Thinly sliced.)

£0.20

0.3cupMint Leaves(Roughly chopped.)

£0.75

0.3cupCilantro Leaves(Roughly chopped.)

£0.60

3tablespoonsLime Juice(Freshly squeezed.)

£0.30

2tablespoonsFish Sauce(Can substitute with soy sauce for a vegetarian option.)

£0.25

1tablespoonBrown Sugar

£0.05

0.5teaspoonRed Chili Flakes(Adjust to taste.)

£0.10

1cloveGarlic(Minced.)

£0.10

1teaspoonGinger(Minced.)

£0.15

Total Cost

£18.20

£4.55 per serving

Instructions

1.
Cook the glass noodles according to package instructions. Drain and rinse with cold water. Set aside.
2.
Cook the shrimp: In a skillet over medium heat, cook the shrimp until pink and opaque. Alternatively, grill or steam the shrimp. Let cool slightly and set aside.
3.
Toast the coconut flakes: In a dry skillet over medium heat, toast the coconut flakes until golden brown, stirring frequently to prevent burning. Set aside to cool.
4.
Prepare the lime dressing: In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), brown sugar, red chili flakes, garlic and ginger.
5.
Assemble the salad: In a large bowl, combine the cooked glass noodles, cooked shrimp, pomelo segments, red onion, mint, and cilantro.
6.
Pour the lime dressing over the salad and toss gently to combine.
7.
Sprinkle the toasted coconut flakes over the salad.
8.
Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (280g)

385 kcal / 1611 kJ

Carbs

34g

13% of RDA

Fat

14g

20% of RDA

Protein

33g

66% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

13 g

14% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Adjust the amount of red chili flakes to your preferred level of spiciness.

For a vegetarian option, substitute the fish sauce with soy sauce and omit the shrimp. Consider adding tofu or tempeh.

You can add other vegetables like shredded carrots, bell peppers, or cucumbers to the salad.

To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to avoid burning.

Cooking Equipment

Large Pot

Skillet

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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