Asian Noodle Salad with Shrimp, Fresh Herbs and Buckwheat Popcorn 🍤🥗

Asian Noodle Salad with Shrimp, Fresh Herbs and Buckwheat Popcorn 🍤🥗

This is one of those salads you make once... and then keep making it all summer long. Rice noodles, loads of fresh vegetables, coriander, mint and a punchy Asian vinaigrette. That’s already a great salad on its own. But then come the shrimp. And the buckwheat popcorn.

Yes, buckwheat popcorn.

That little Slovenian twist adds an incredible crunch and texture. When combined with the shrimp, fresh herbs, and dressing, it turns into a delish summer dish that is light, refreshing and just filling enough to work as a meal on its own.

🥗 Salad

Ingredients

  • 250 g rice noodles

  • 1 cucumber, cut into julienne

  • 2 carrots, cut into julienne

  • 3 spring onions, thinly sliced

  • 150 g edamame

  • 150 g red or white cabbage, finely shredded

  • 1 handful fresh coriander

  • 1 handful fresh mint

🌶️ Asian Vinaigrette

Ingredients

  • 2 tbsp sesame oil

  • 3 tbsp soy sauce

  • 1 tbsp fish sauce

  • 1 tbsp honey

  • 1 tbsp tahini

  • 1 tsp crispy chilli flakes or chilli crisp

  • 1 garlic clove, finely grated

  • juice of 1 lime

Method

  1. Add all ingredients to a bowl or jar.

  2. Mix or shake well until emulsified.

  3. Taste and adjust if needed.

🍤 Shrimp

Ingredients

  • 300 g small shrimp

  • 3–4 tbsp prepared vinaigrette

Method

  1. Marinate the shrimp in 3–4 tablespoons of the vinaigrette.

  2. Leave for 10–15 minutes.

  3. Cook in a very hot pan for 1–2 minutes.

  4. Remove and set aside.

Don’t overcook the shrimp or they’ll lose their juicy texture.

🌾 Buckwheat Popcorn

Ingredients

  • 50 g buckwheat groats

  • oil for frying

  • salt

Method

  1. Fry in hot oil until puffed and crispy.

  2. Drain on paper towels and season lightly with salt.

🥗 Assembling the Salad

Method

  1. Cook the rice noodles according to the package instructions.

  2. Rinse under cold water and drain well.

  3. If using frozen edamame, blanch them quickly and cool them down in ice water so they keep their vibrant green colour

  4. In a large bowl, combine:

    • rice noodles

    • cucumber

    • carrots

    • spring onions

    • edamame

    • cabbage

    • coriander

    • mint

  5. Pour over most of the vinaigrette and toss well.

🍽️ Finish

  1. Arrange the salad on serving plates or a large platter.

  2. Top with the cooked shrimp.

  3. Finish with the buckwheat popcorn.

  4. Optional: add a few extra mint leaves, coriander or sliced spring onions.

Shrimp can easily be replaced with:

  • crispy fried chicken

  • grilled chicken breast

  • medium-rare steak

  • grilled salmon

  • crispy tofu

This salad is incredibly versatile and works with almost anything that brings a little umami and a nice seared crust.

✨ 3xT — Tips, Tricks & Twists

Tip: Cut all your vegetables as evenly as possible.
It makes the salad much easier to eat, and the end dish looks even more appealing

Trick: Marinate the shrimp for a very short time.
10–15 minutes is enough to add flavour without affecting the texture.

Twist: Buckwheat popcorn 🌾
That little Slovenian detail makes a huge difference.

Bonus: Always add the buckwheat popcorn right before serving so it stays as crispy as possible.

Dober tek! 🧑🍳