Name: Vietnamese Shrimp & Noodle Salad
Yield: Makes 4 Servings
Cuisine: Vietnam
Ingredients: Green (spring) onions, 12, white and pale green parts, thinly sliced; Romaine (cos) lettuce, 1 head, pale inner leaves only, torn into bite-sized pieces; Roasted peanuts, ½ cup (2½ oz/75 g), chopped; Fresh mint, ¼ cup (⅓ oz/10 g) coarsely chopped; Lemongrass, 2 stalks, pale inner core only, finely minced; Dried rice stick noodles, ½ lb (250 g); Asian sesame oil, 2 teaspoons, plus 1 tablespoon; Asian fish sauce, 3 tablespoons; Lime juice, from 1 lime; Fresh ginger, 2 tablespoons finely grated; Sugar, 1 teaspoon; Small shrimp (prawns), 1 lb (500 g), peeled and deveined

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Dried rice stick noodles, ½ lb (250 g)
Lemongrass, 2 stalks

Asia
Vietnam
Dinner
Pescatarian
South East Asia

Method

Prepare the noodles and dressing

In a large bowl, soak the noodles in hot water to cover for 15 minutes. Meanwhile, in another bowl, whisk together the lemongrass, ginger, lime juice, fish sauce, 2 teaspoons oil, and sugar until blended. Drain the noodles.
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