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Recipe courtesy of Nigella Lawson

Show: Nigella Feasts

Episode: Feel-Good Food

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Vietnamese Shrimp and Glass Noodle Salad

Total:: 30 min
Prep:: 30 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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.

My Private Notes

Name: Vietnamese Shrimp and Glass Noodle Salad
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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Vietnamese Shrimp and Glass Noodle Salad

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