Vietnamese Shrimp and Glass Noodle Salad

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Picture of Vietnamese Shrimp and Glass Noodle Salad Recipe Photo: Vietnamese Shrimp and Glass Noodle Salad Recipe
Rated 5 stars out of 5
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Total Time:
30 min
Prep
30 min
Yield:
4 servings
Level:
Easy
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Ingredients

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

Salad:

  • 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

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

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Newest Ratings and Reviews

Read all 25 reviews

  • on August 20, 2012

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    DELICIOUS! Light and filling with LOTS of flavor. Easy to prepare. I added finely chopped red onion, and julienne carrots. This is a keeper. YUM!!

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  • on April 27, 2012

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    It was good. Maybe as an appetizer, it needed something else. I love Nigella!

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  • on March 27, 2012

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    Delish and very easy! Fresh, savory and healthy all in one! I have been making this recipe since Jan 2009! Having it tonight! With my thanks! Betsy

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