Vietnamese Shrimp and Glass Noodle Salad

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 307, total fat 5 G., saturated fats G., proteins 18 G., carbohydrates 49 G., fiber G., cholesterol mg, sodium mg, sugar G.

Vietnamese salad with shrimp and glass noodles - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

250 g of cooked small shrimp
200 g of glass noodles
110 g of sugar snap peas
110 g bean sprouts
3 green onions, thinly sliced
1/2 cup finely chopped fresh cilantro leaves for garnish

Vietnamese gas station

2 cloves of garlic, minced or crushed
2 fresh long red chili peppers, seeded and finely diced or cut into strips
2 tbsp finely chopped fresh ginger
4 tbsp fish sauce (nam pla)
Juice of 1 lime
4 tablespoons of water
1 tbsp. sugar
2 tsp peanut butter
1 tsp. sesame oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, rice noodles, sugar snap peas, green onions, garlic, chili pepper, ginger root, fish sauce, lime juice, Peanut butter, cilantro

Cooking the dish according to the recipe:

To make the Vietnamese dressing, simply combine all the ingredients. It can be stored in a tightly sealed jar in the refrigerator for at least a week.

To prepare the salad, marinate the shrimp in 1/2 cup of Vietnamese dressing.
While they're marinating, drop the noodles into boiling water, cooking them according to package instructions. When they're done, rinse them with cold water and then drain.

Place the green peas and bean sprouts in a colander and pour boiling water from the kettle over them. Rinse with cold water and strain well, shaking the colander to remove any wet contents.

In a large bowl, combine the marinated shrimp with the noodles, green onions, peas, and bean sprouts. Drizzle with another 2 tablespoons of Vietnamese dressing (add more dressing to taste, if desired).

Sprinkle the salad with chopped cilantro, mix all the ingredients well, and then place on a large plate.

Categories:

recipe / Dinner / Calorie content of prepared meals / Salads / Salads with pasta and cereals / Salads with fish / / Vietnamese cuisine / Nigella Lawson

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