Rice Noodle-Shrimp Salad (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
8 ounces vermicelli rice noodles |
1/4 cup plus 2 teaspoons fish sauce |
2 limes (1 zested, both juiced) |
3 tablespoons vegetable oil |
1/2 jalapeno pepper, thinly sliced (remove seeds for less heat) |
1 tablespoon sugar |
2 cloves garlic, grated |
1 pound large shrimp, peeled and deveined |
1 romaine lettuce heart, thinly sliced |
2 medium carrots, coarsely grated |
2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint |
1 cup bean sprouts |
Directions:
1. Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears.
2. Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside.
3. Preheat a grill or grill pan to medium high. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side.
4. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp. Drizzle with the dressing.
5. Per serving: Calories 475; Fat 13 g (Saturated 2 g); Cholesterol 172 mg; Sodium 1,938 mg; Carbohydrate 60 g; Fiber 4 g; Protein 29 g
6. Photograph by Johnny Miller
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