Vietnamese Shrimp and Glass Noodle Salad

TOTAL TIME: 30 min
Prep: 30 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

VIETNAMESE DRESSING:
    SALAD:
    • 4 ounces bean sprouts
    • 3 scallions, sliced into thin circles
    • 1/2 cup finely chopped fresh cilantro leaves, to garnish
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    • Print Recipe

    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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    3

    Newest Ratings and Reviews

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    • on July 20, 2011

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      Easy to make but lots of steps. Delicious dish, my husband loves it.

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    • on June 30, 2011

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      This was so easy, light, fresh and incredibly flavourful. It will definitely be making regular appearances in my kitchen.

      people found this review Helpful.
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    • on June 20, 2011

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      Not my cup of tea. I dont know, the flavor was just not there for me, and the cold noodles just killed it for me. The worst thing is that i made this for my anniversery dinner :(

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