Vietnamese Shrimp and Glass Noodle Salad (Nigella Lawson) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 cloves garlic, minced or crushed |
2 fresh long red chiles, seeded and finely diced or julienned |
2 tablespoons finely minced fresh ginger |
4 tablespoons fish sauce (nam pla) |
1 lime, juiced |
4 tablespoons water |
1 tablespoon sugar |
2 teaspoons groundnut oil |
1 teaspoon sesame oil |
8 ounces cooked small shrimp |
6 ounces glass 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. To make the 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.
2. To make the 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.
3. 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.
4. Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.
5. Per serving: Calories 307; Total Fat 5 grams; Saturated Fat 0.5 grams; Protein 18 grams; Total Carbohydrate 49 grams; Sugar: 8 grams; Fiber 2 grams; Cholesterol 115 milligrams; Sodium 1588 milligrams
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