---
title: "Sweet Chili Shrimp Noodle Salad"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-chili-shrimp-noodle-salad-653969243a6cb84a3aa93301
servings: 2
prep time: 10 minutes
cook time: 5 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
review_highlights:
  - theme: Flavor
    text: Delicious flavor combinations with shrimp.
  - theme: Ease of prep
    text: Quick and simple to make.
image: "https://images.recipes.furrysalamander.com/sweet-chili-shrimp-noodle-salad.avif"
---
@vermicelli noodles{2%packets}
@shredded carrots{1%cup}
@rice wine vinegar{2%tbsp}
@sweet thai chili sauce{2%tbsp}
@button mushrooms{2%packets}
@soy sauce{2%tbsp}
@shrimp{4%oz}
@mini cucumber{1%unit}
@miso sauce concentrate{2%tbsp}
@lime{1%unit}
@garlic powder{½%tsp}
@peanuts{2%tbsp}
@black pepper{1%tsp}
@cooking oil{1%tbsp}
@sugar{3%tbsp}
@salt{1%tsp}
@water{1%cup}

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 pot; cook, stirring occasionally, until tender, ~{5%minutes}. Drain and thoroughly rinse noodles under cold water.

Quarter lime. Quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve cucumber lengthwise; cut on a diagonal into ½-inch pieces. Season cucumber with a small pinch of salt.

In a #small bowl{}, whisk together miso sauce concentrate, garlic powder, half the soy sauce, 1½ tbsp sugar, and juice from one lime wedge. Set aside.

In a medium microwave-safe bowl, combine rice wine vinegar, 1½ tbsp sugar, ¼ tsp salt, and juice from one lime wedge until sugar and salt are dissolved. Add shredded carrots and toss to combine.
Cover with plastic wrap and microwave for ~{1%minute}. Refrigerate until ready to serve.

Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, ~{4%minutes}.
Add miso mixture and cook, stirring occasionally, until mushrooms are coated and sauce has slightly reduced, ~{2%minutes} more.
While mushrooms cook, wipe out bowl used for miso mixture. In same bowl, combine sweet thai chili sauce and remaining soy sauce.

Divide drained noodles between shallow bowls. Top with mushrooms, pickled carrots (draining first), and seasoned cucumber in separate sections.
Sprinkle everything with peanuts and drizzle with as much sweet chili soy sauce as you like. Serve with remaining lime wedges on the side.