Tangy Tamarind Noodle Salad with Crispy Shallots
A refreshing Burmese-inspired noodle salad combining tangy tamarind dressing, fresh herbs, and crunchy shallots for texture and flavor. This asian-inspired noodles (vegetarian, gluten free) ready in about 25 minutes pairs rice vermicelli noodles, tamarind paste, hot water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 100 g rice vermicelli noodles
- 2 tbsp tamarind paste
- 1/4 cup hot water
- 1 tbsp palm sugar
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 3 medium, thinly sliced shallots
- 1/3 cup vegetable oil
- 1/2 cup, roughly chopped fresh cilantro leaves
- 1/4 cup, roughly chopped fresh mint leaves
- 1/4 cup chopped roasted peanuts
- 1 tsp (optional) chili flakes
Instructions
- Step 1: Place 100 g rice vermicelli noodles in a large bowl and cover with boiling water. Soak for 5 minutes until tender, then drain and rinse under cold water to stop cooking.
- Step 2: In a small bowl, whisk together 2 tbsp tamarind paste with 1/4 cup hot water until smooth. Add 1 tbsp palm sugar, 2 tbsp fish sauce, and 1 tbsp lime juice, stirring until the sugar dissolves to create a tangy dressing.
- Step 3: Heat 1/3 cup vegetable oil in a small skillet over medium heat. Add 3 thinly sliced shallots and fry, stirring frequently, for 3-4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- Step 4: In a large mixing bowl, combine the drained noodles with the tamarind dressing, 1/2 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, and 1 tsp chili flakes if using. Toss gently to mix.
- Step 5: Transfer the salad to serving plates, sprinkle with the crispy shallots and 1/4 cup chopped roasted peanuts for crunch before serving.
Frequently asked questions
How long does Tangy Tamarind Noodle Salad with Crispy Shallots take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tangy Tamarind Noodle Salad with Crispy Shallots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.
Can I substitute ingredients in Tangy Tamarind Noodle Salad with Crispy Shallots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tangy Tamarind Noodle Salad with Crispy Shallots for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tangy Tamarind Noodle Salad with Crispy Shallots vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
