Noodle Salad with Shrimp and Chile Dressing

Noodle Salad with Shrimp and Chile Dressing Recipe
The noodles called for in this dish--bean thread vermicelli also known as cellophane noodles. You can substitute 3 cups cooked angel hair pasta. Thai fish sauce and chile paste can be found bottled in the Asian food section of your grocery store; lemon grass and chiles will be in the produce section.

Yield:

4 servings (serving size: 1 cup noodle salad, 2 tablespoons cilantro, and 1 teaspoon peanuts)

Recipe from

Nutritional Information

Calories 245
Caloriesfromfat 12 %
Fat 3.2 g
Satfat 0.6 g
Monofat 0.9 g
Polyfat 0.8 g
Protein 10.4 g
Carbohydrate 44.2 g
Fiber 2 g
Cholesterol 65 mg
Iron 2 mg
Sodium 500 mg
Calcium 60 mg

Ingredients

Dressing:
1/4 cup fresh lime juice (about 2 limes)
1 tablespoon brown sugar
1 tablespoon Thai fish sauce
1 tablespoon chile paste
Salad:
2 cups boiling water
3 ounces dried bean thread vermicelli
1/2 pound medium shrimp, cooked and peeled
1/2 cup torn mint leaves
1/4 cup thinly sliced green onions
1/4 cup sliced peeled fresh lemon grass
1 Thai, hot red, or serrano chile, seeded and chopped
4 romaine lettuce leaves
1/2 cup cilantro sprigs
4 teaspoons finely chopped unsalted, dry-roasted peanuts

Preparation

To prepare the dressing, combine the first 4 ingredients in a bowl, and stir well with a whisk.

To prepare the salad, combine 2 cups boiling water and vermicelli in a bowl; cover and let stand 10 minutes. Drain noodles; rinse with cold water. Cut noodles into three pieces.

Combine noodles, shrimp, and next 4 ingredients (shrimp through chile) in a large bowl. Pour dressing over noodle mixture, tossing gently to coat. Spoon 1 cup noodle salad onto each of 4 lettuce-lined plates. Sprinkle with cilantro and peanuts.

Note:

January 2000
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