Vietnamese Shrimp and Glass Noodle Salad Recipe
Courtesy Nigella Lawson, Nigella Feasts
Episode: Feel-Good Food. This sounds wonderful!
Ingredients
SHRIMP VIETNAMESE DRESSING
- 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
SALAD
- 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
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 164gCalories: 282.6kcalCarbohydrates: 48.5gProtein: 12.4gFat: 4.5gSaturated Fat: 0.7gCholesterol: 72mgSodium: 1822.1mgFiber: 2.9gSugar: 7.1g
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