RICE-STICK NOODLE SALAD W/VIETNAMESE SHRIMP

RICE-STICK NOODLE SALAD W/VIETNAMESE SHRIMP image

Yield 4

Number Of Ingredients 16

DRESSING
1/3 cup asian fish sauce
1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 1/2 tablespoons fresh lime juice
3 lg minced garlic cloves
1/2 teaspoon dried hot red pepper flakes
SALAD
1 lb LG shrimp
1/2 lemon
1 english cucumber
4 scallions
1/2 pound rice-stick noodles
1 cup fresh mint sprigs
1/2 cup fresh coriander sprigs
2 tablespoons chopped peanuts

Steps:

In a bowl stir all dressing ingredients until sugar is dissolved. Chill dressing covered for 1 hour. Shell & devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon for 2 min. or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.Halve cucmber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2 inch pieces and cut pieces lenghtwise into julienne strips. In a bowl soak noodles in hot water cover for 15 min. to soften. While noodles are soaking in a 6 quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boinling water 45 seconds, or until just tender. Drain noodles in colander & rinse under cold water ro stop cooking. Drain noodles well and with scissors cut into 4-inch lengths. Divide noodles, shrimp, vegetables and dressing among 4 bowls and sprinkle with herbs and peanuts