VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

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Vietnamese Shrimp and Glass Noodle Salad image

Make and share this Vietnamese Shrimp and Glass Noodle Salad recipe from Food.com.

Provided by Manami

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 garlic cloves (minced or crushed)
2 fresh long red chilies (seeded and finely diced or julienned)
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juice of
4 tablespoons water
1 tablespoon sugar
2 teaspoons peanut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces rice noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Steps:

  • MAKE VIETNAMESE DRESSING:.
  • Simply mix all the ingredients together.
  • This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
  • MAKE THE SHRIMP SALAD:.
  • Marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
  • While this is going on, soak the noodles in freshly boiled water according to packet instructions.
  • Once re-hydrated, refresh the noodles in cold water, then drain.
  • Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
  • Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
  • In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
  • Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
  • Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.

Nutrition Facts : Calories 282.6, Fat 4.5, SaturatedFat 0.7, Cholesterol 72, Sodium 1822.1, Carbohydrate 48.5, Fiber 2.9, Sugar 7.1, Protein 12.4

*** Explore more Vietnamese Shrimp And Glass Noodle Salad Recipes »

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