Vietnamese Shrimp and Glass Noodle Salad
- Total:
- 30 min
- Prep:
- 30 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 307
- Total Fat
- 5 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 115 milligrams
- Sodium
- 1588 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 2 grams
- Protein
- 18 grams
- Sugar
- 8 grams
Ingredients
Vietnamese Dressing:
Salad:
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.
Recipe courtesy of Nigella Lawson(Copyright 2004, Feast, Hyperion, All Rights Reserved)
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