Vietnamese Noodle Salad with Shrimp Peaches and Mint

A Vietnamese-inspired noodle salad topped with shrimp and diced peaches.

Photo of Vietnamese Noodle Salad with Shrimp Peaches and Mint


8 oz. thin rice noodles
sesame oil
4 Tbsp lime juice
4 Tbsp chopped fresh mint
1 Tbsp sugar
1 Tbsp fish sauce
2 to 3 tsp fresh red chilies minced
1 garlic clove minced
8 oz cooked shrimp
1-1/2 cups DOLE Chef-Ready Cuts Diced Peaches
1 cup cucumber julienned
1 cup DOLE Carrots julienne-cut
2 to 3 green onions thinly sliced diagonally
2 Tbsp dry roasted peanuts or cashews coarsely chopped


  1. Soak rice noodles in bowl of hot water for 20 to 30 minutes; drain.  Bring 2 quarts water to boil in large sauce pan.  Add soaked noodles to boiling water; cook 1 to 2 minutes.  Drain and rinse in colander.  Sprinkle with few drops sesame oil to keep noodles from sticking.
  2. Combine lime juice, 2 tablespoons mint, sugar, fish sauce, red chilies and garlic in large bowl stirring well to dissolve sugar.  Add cooked rice noodles; toss well.
  3. Add shrimp, peaches, cucumber and carrot; toss well.  Garnish with remaining 2 tablespoons mint, green onions and peanuts.
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