Vietnamese Spring Noodle Salad
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Vietnamese Spring Noodle Salad
  Vietnamese    Salad    Noodles  
Last updated 6/12/2012 1:28:37 AM. Recipe ID 64054. Report a problem with this recipe.
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      Title: Vietnamese spring noodle salad
 Categories: Vietnamese, Salads, Extras, Rice/grains
      Yield: 6 Servings
 
           Water for boiling
    1/2 lb Quarter inch rice sticks
           -(imported from Thailand)*
      2 c  Fresh snow peas; trimmed
     16 md Shrimp; shelled
      1    Clove garlic; minced
      1    Shallot; minced
    2/3 c  Fresh lime juice
    1/2 c  Fish sauce*
    1/2 c  Water
      4 tb Sugar
    1/2 ts Red pepper flakes
      2    Bibb lettuce heads; leaves
           -separated, rinsed and
           -patted dry
      3    Carrots; peeled and grated
      3 c  Fresh mung bean sprouts
      1 c  Diced cucumber
      2    Scallions; trimmed and
           -thinly sliced
      1 c  Fresh mint leaves
    1/4 c  Fresh cilantro; roughly
           -chopped; 1/4 to 1/2 cup
 
  * Available in Asian grocery stores
  
  Bring one large pot and one medium-size pot of water to a boil. Drop
  the snow peas into the medium-size pot and cook for about 10 seconds
  (they will turn bright green). Remove them from the pot with a
  slotted spoon and rinse under cold water.
  
  When the water in the medium-size pot has returned to a boil, add the
  shrimp and cook for 2 minutes, or until opaque. Drain, and rinse
  shrimp under cold water. Set aside.
  
  Add the rice noodles to the large pot of boiling water. Boil for 4-5
  minutes, drain, and rinse under cold water.
  
  In a small bowl, whisk together the garlic, shallot, lime juice, fish
  sauce, 1/2 cup water, sugar, and pepper flakes until the sugar is
  dissolved. Divide the dressing into four small bowls.
  
  Pile the lettuce leaf "cups" in the center of a large platter.
  Surround the lettuce with separate mounds of carrot, bean sprouts,
  cucumber, scallion, mint. cilantro, snow peas, noodles, and shrimp.
  
  Give each person a plate upon which to put a lettuce leaf cup. Fill
  each lettuce cup with a tiny bit of ingredient, drizzle with the
  dressing, and roll up in the shape of a cylinder.
  
  Serves 4-6. 289 calories per serving; 5% calories from fat; 2g total
  fat; 1g saturated fat; 35 mg cholesterol; 14g protein; 57g
  carbohydrates; 805 mg sodium; 5g fiber.
  




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Recipe ID 64054 (Apr 03, 2005)

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