Vietnamese Shrimp and Glass Noodle Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Courtesy Nigella Lawson, Nigella Feasts Episode: Feel-Good Food. This sounds wonderful! Ingredients:
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 |
Directions:
1. MAKE VIETNAMESE DRESSING:.
2. Simply mix all the ingredients together.
3. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
4. MAKE THE SHRIMP SALAD:.
5. Marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
6. While this is going on, soak the noodles in freshly boiled water according to packet instructions.
7. Once re-hydrated, refresh the noodles in cold water, then drain.
8. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
9. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
10. In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
11. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
12. Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.
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