Vietnamese Shrimp and Glass Noodle Salad
- Vietnamese Dressing:
- 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
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.
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.
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 plate.
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
Recipe courtesy of Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)