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Vietnamese Spring Noodle Salad Recipe
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6
Ingredients
| | Water for boiling | | 1/2 | pounds | Quarter inch rice sticks (imported from Thailand)* | | 2 | cups | Fresh snow peas; trimmed | | 16 | medium | Shrimp; shelled | | 1 | | Clove garlic; minced | | 1 | | Shallot; minced | | 2/3 | cups | Fresh lime juice | | 1/2 | cups | Fish sauce* | | 1/2 | cups | Water | | 4 | tablespoons | Sugar | | 1/2 | teaspoons | Red pepper flakes | | 2 | | Bibb lettuce heads; leaves separated, rinsed and patted dry | | 3 | | Carrots; peeled and grated | | 3 | cups | Fresh mung bean sprouts | | 1 | cup | Diced cucumber | | 2 | | Scallions; trimmed and thinly sliced | | 1 | cup | Fresh mint leaves | | 1/4 | cups | Fresh cilantro; roughly chopped; 1/4 to 1/2 cup |
Instructions
* 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.
"MealMasterized" by Mary Ann Young from June 1995 issue of _Walking_ by
food writer Victoria Abbott Riccardi.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Enjoy your Vietnamese Spring Noodle Salad
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Sun 27 Apr 2008
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