Ingredients
- 3 ounce package mung bean noodles*
- 1 tablespoon vegetable oil
- 1 pound medium shrimp, peeled, deveined
- Kosher salt
- 7 medium cloves garlic, finely minced
- 1 cucumber, peeled, seeded and sliced into thin strips
- 1 carrot, sliced into thin strips (about 1/2 cup)
- 1 red jalapeno, very thinly sliced or minced (with seeds if you like it hot)
- 1/2 cup mixed roughly chopped mint, cilantro, and basil
- 3 tablespoons nam pla or fish sauce*
- 2 tablespoons fresh lime juice, plus 1 limes cut in wedges for serving
- 1 teaspoon sugar
- 2 to 3 scallions, both white and green, very thinly sliced
- *Can be found at specialty Asian markets or Asian aisle in supermarkets
Directions
1. Bring about 4 cups water to a boil. Put the noodles in a large bowl, pour the boiling water over and let them soak until soft, 4 to 5 minutes. Drain in a colander and rinse in very cold water to cool. Shake off excess liquid so noodle are very dry. Cut the noodles with scissors into manageable lengths, about 4 inches. Transfer to a large bowl.
2. Pat the shrimp very dry. Heat a large skillet over medium-high heat. Add the vegetable oil and when it shimmers, add the shrimp, season with salt and cook turning once until pink and but not cooked through, 1-2 minutes. Add the garlic and cook stirring until the shrimp are coated, about 1 minute. Add the shrimp and garlic to the noodles along with the cucumber, carrot, jalapeno, herbs, lime juice, fish sauce and sugar and toss. (If the noodles clump, add up to 1/4 cup water to make mixing easier.) Season with salt or fish sauce to taste. Transfer to a serving platter. Transfer salad to a large platter and scatter the scallions on top. Serve at room temperature.
Notes
Cook's Note : For easy speedy preparation, use a mandolin to cut the vegetables.
Nutrition Information (per serving):
Calories: 260
Total Fat: 6 grams
Saturated Fat: 1 gram
Total Carbohydrates: 27 grams
Protein: 25 grams
Sodium: 1348 milligrams
Cholesterol: 172 milligrams
Fiber: 2 grams
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