Vietnamese Shrimp And Glass Noodle Salad Recipe

Name: Vietnamese Shrimp And Glass Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SHRIMP VIETNAMESE DRESSING; 2 garlic cloves (minced or crushed); 2 fresh long red chilies (seeded and finely diced or julienned); 2 tablespoons finely minced fresh ginger; 4 tablespoons fish sauce (nam pla); 1 lime, juice of; 4 tablespoons water; 1 tablespoon sugar; 2 teaspoons peanut oil; 1 teaspoon sesame oil; SALAD; 8 ounces cooked small shrimp; 6 ounces rice noodles; 4 ounces sugar snap peas; 4 ounces bean sprouts; 3 scallions, sliced into thin circles; 1/2 cup finely chopped fresh cilantro leaves, to garnish

Servings: persons

SHRIMP VIETNAMESE DRESSING
2 garlic cloves (minced or crushed)
2 fresh long red chilies (seeded and finely diced or julienned)
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juice of
4 tablespoons water
1 tablespoon sugar
2 teaspoons peanut oil
1 teaspoon sesame oil
SALAD
8 ounces cooked small shrimp
6 ounces rice noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

1
MAKE VIETNAMESE DRESSING:
2
Simply mix all the ingredients together.
3
This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
4
MAKE THE SHRIMP SALAD:
5
Marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
6
While this is going on, soak the noodles in freshly boiled water according to packet instructions.
7
Once re-hydrated, refresh the noodles in cold water, then drain.
8
Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
9
Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
10
In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
11
Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
12
Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: SHRIMP VIETNAMESE DRESSING, 2 garlic cloves (minced or crushed), 2 fresh long red chilies (seeded and finely diced or julienned), 2 tablespoons finely minced fresh ginger, and more.

Yes, Vietnamese Shrimp And Glass Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vietnamese Shrimp And Glass Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions