Rice-Stick Noodle Salad with Vietnamese Shrimp
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Ingredients
| 1/3 cup | Asian fish sauce | | 1/4 cup | rice vinegar (not seasoned) | | 3 tbsp. | sugar | | 1-1/2 tbsp. | fresh lime juice | | 3 | lg. cloves garlic, minced | | 1/2 tsp. | dried hot red pepper flakes | | 1 lb. | lg. shrimp | | 1/2 | lemon | | 1 | English cucumber | | 4 | scallions | | 1/2 lb. | rice-stick noodles | | 1 cup | fresh mint sprigs | | 1/2 cup | fresh coriander sprigs | | 2 tbsp. | chopped peanuts |
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Instructions
In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour. Shell and devein shrimp. In a large saucepan of salted boiling water, cook shrimp with lemon for 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking.
Halve shrimp lengthwise. Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2-1/2-inch pieces and cut pieces lengthwise into julienne strips.
In a bowl soak noodles in hot water to cover for 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3-1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To serve, pull herbs from sprigs and toss with noodles.
Author's Comments
Per serving: 823 calories (kcal), 17 grams total fat (18% calories from fat), 102 grams protein, 68 grams carbohydrate, 690 mg. cholesterol, 716 mg. sodium. Food exchanges: 0 grain (starch), 13-1/2 lean meat, 2-1/2 vegetable, 1/2 fruit, 1-1/2 fat, 3 other carbohydrates.
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