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Noodle Salad with Shrimp and Chile Dressing

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

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.