Sweet Chili Shrimp Noodle Salad

🥘 Ingredients

• button mushrooms
  1 lb
• carrots
  8 oz
• chicken
  4 oz
• chili sauce
  2 oz
• cucumbers
  2
• garlic powder
  2 tsp
• lime
  3
• miso sauce concentrate
  2
• piece pieces
  ½ inch
• rice wine vinegar
  1 tbsp
• salt
  1 tsp
• shrimp
  20 oz
• soy sauce
  1 c
• sugar
  3 tbsp
• vermicelli noodles
  7 oz

1. 

   1

   Bring a small pot of water to a boil over medium-high heat. Wash and dry produce. Once water is boiling, add vermicelli noodles to the pot; cook, stirring occasionally, until tender, ⏱️ 4-6 minutes . Drain and rinse noodles thoroughly under cold water.

   vermicelli noodles: 7 oz
2. 

   2

   Quarter the lime . Quarter the button mushrooms (skip if your mushrooms are pre-sliced!). Trim the cucumbers , halve lengthwise, and cut on a diagonal into piece pieces . Season the cucumber with a small pinch of salt.

   lime: 1, button mushrooms: 1 lb, cucumbers: 2, piece pieces: ½ inch
3. 

   3

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

   miso sauce concentrate: 2, garlic powder: 2 tsp, soy sauce: 1/2 c, sugar: 1.5 tbsp, lime: 1
4. 

   4

   In a medium microwave-safe bowl, combine rice wine vinegar , sugar , salt , and juice from one lime wedge (3 tbsp sugar, 1%tsp salt, and juice from two lime wedges for 4 servings) until sugar and salt are dissolved. Add carrots and toss to combine. Cover with plastic wrap and microwave for 1 minute. Refrigerate until ready to serve. Rinse shrimp under cold water and pat dry with paper towels. Open the package of chicken 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.

   rice wine vinegar: 1 tbsp, sugar: 1.5 tbsp, salt: 1 tsp, lime: 1, carrots: 8 oz, shrimp: 20 oz, chicken: 4 oz
5. 

   5

   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 and remaining soy sauce . **Use the pan that was used for the shrimp or chicken here.**

   chili sauce: 2 oz, soy sauce: 1/2 c
6. 

   6

   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.**
7. 7

   Source: [https://www.hellofresh.com/recipes/sweet-chili-shrimp-noodle-salad-653969243a6cb84a3aa93301](https://www.hellofresh.com/recipes/sweet-chili-shrimp-noodle-salad-653969243a6cb84a3aa93301)