Rice Noodle Salad with Shrimp, Cucumber, Carrot and Peanuts

1. 1 Rice noodlespack 400 g ≈ $2.80 45 g
2. 2 Peeled shrimppack 400 g ≈ $8.50 120 g
3. 3 Cucumbers≈ $3.67 per kg 80 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Leaf lettucepack 150 g ≈ $0.65 30 g
6. 6 Fresh mintpack 30 g ≈ $2.20 5 g
7. 7 Cilantropack 50 g ≈ $1.20 5 g
8. 8 Peanutspack 200 g ≈ $1.80 8 g
9. 9 Lime≈ $5.00 per kg 20 g
10. 10 Soy sauce 12 ml
11. 11 Sugar 4 g
12. 12 Garlic≈ $10.00 per kg 3 g
13. 13 Fresh chilipack 100 g ≈ $1.00 1 g
14. 14 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pour boiling water over the rice¹ noodles as the package says (usually 5 to 8 minutes), then drain, rinse under cold water and let them drain well.

2. Thaw shrimp, pat dry, and mince garlic¹². Heat oil in a pan, sear the shrimp with the garlic for 2 to 3 minutes, until pink and firm.

3. Whisk lime⁹ juice, soy sauce, and sugar until dissolved; stir in finely chopped chili and 1 tbsp water.

4. Julienne cucumber³ and carrot⁴, tear lettuce leaves, and roughly chop mint and cilantro⁷.

5. Toss the noodles with the vegetables and herbs, scatter over the peanuts⁸ and add half the dressing. Plate, top with the shrimp, drizzle with the rest of the dressing and serve right away, while the noodles are still loose.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.