Crispy Walnut Honey Shrimp Noodle Salad

Crispy Walnut Honey Shrimp Noodle Salad
Total Time
1 Hr
Serving Size
1/8 of recipe


This Asian noodle salad is filled with veggies and topped with crispy shrimp and spicy walnuts.

Total Time

Prep Time
10 Mins
Cook Time
50 Mins
Total Time
1 Hr


750 cal
Total Fat
50 g
Saturated Fat
6 g
Polyunsaturated Fat
27.16 g
Monounsaturated Fat
14.62 g
135 mg
890 mg
60 g
Dietary Fiber
4 g
23 g



  • 1 (14 oz.) package rice noodles

  • 2 tablespoons vegetable oil

  • 1 red bell pepper, cut in 1/2-inch pieces

  • 1/2 cup sliced mushrooms

  • 1/2 cucumber, peeled and cut into small julienne strips

  • 1/2 cup sliced green onions

  • 1/4 cup chopped California walnuts

  • 1 carrot, peeled and cut into small julienne strips

  • 1 peach, pitted and cut into small julienne strips

  • 3 1/2 tablespoons fish sauce

  • 3 1/2 tablespoons rice vinegar (unseasoned)

  • 3 1/2 tablespoons sesame oil

  • 3 1/2 tablespoons lime juice


  • 1 cup California walnuts

  • 1 tablespoon honey

  • 1 tablespoon sesame oil

  • 2 to 3 teaspoons Sriracha


  • 1 pound large shrimp, peeled and deveined

  • 1/2 cup California walnuts, ground

  • 1/2 cup panko breadcrumbs

  • 1 egg, beaten

  • 2 cups vegetable oil for frying


  • 2 tablespoons honey

  • 2 tablespoons Sriracha sauce

  • 1/4 cup mayonnaise


  • Fresh cilantro leaves and Walnut Cilantro Pesto


  1. To prepare salad, cook noodles according to package directions. Drain well and let cool.

  2. Heat oil in a medium skillet over medium-high heat. Add bell pepper and cook until blistered and lightly blackened. Add to cooled rice noodles with mushrooms, cucumber, green onions, walnuts, carrot and peach.

  3. Stir together fish sauce, vinegar, sesame oil and lime juice in a medium bowl and pour over salad; toss well to coat. Refrigerate until ready to assemble.

  4. To prepare Sriracha Walnuts, cook walnuts with honey, sesame oil and sriracha sauce in a small skillet over medium heat for 3 minutes or until toasty and excess liquid has cooked off, stirring frequently. Remove and let drain on paper towels.

  5. To prepare Honey Sriracha Sauce, stir together all ingredients in a small bowl.

  6. To prepare shrimp, mix ground walnuts and breadcrumbs in a medium bowl. Dip shrimp in beaten egg, then roll in panko mixture. Heat oil in a medium pot until it reaches 350ºF. Carefully place shrimp in oil and fry and until golden brown on both sides. Remove and place on paper towels to drain.

  7. Plate noodle salad. Toss shrimp with Honey Sriracha Sauce and place on salad with Sriracha walnuts. Garnish with fresh cilantro and Walnut Cilantro Pesto, if desired.