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: 2 cloves garlic, minced or crushed; 2 fresh long red chiles, seeded and finely diced or julienned; 2 tablespoons finely minced fresh ginger; 4 tablespoons fish sauce (nam pla); 1 lime, juiced; 4 tablespoons water; 1 tablespoon sugar; 2 teaspoons groundnut oil; 1 teaspoon sesame oil; 8 ounces cooked small shrimp; 6 ounces glass 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

2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces glass 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
To make the Vietnamese Dressing, simply mix all the ingredients together.
2
This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
3
To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
4
While this is going on, soak the noodles in freshly boiled water according to packet instructions.
5
Once re-hydrated, refresh the noodles in cold water, then drain.
6
Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
7
Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
8
In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
9
Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
10
Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.
11
Per serving: Calories 307; Total Fat 5 grams; Saturated Fat 0.5 grams; Protein 18 grams; Total Carbohydrate 49 grams; Sugar: 8 grams; Fiber 2 grams; Cholesterol 115 milligrams; Sodium 1588 milligrams

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 cloves garlic, minced or crushed, 2 fresh long red chiles, seeded and finely diced or julienned, 2 tablespoons finely minced fresh ginger, 4 tablespoons fish sauce (nam pla), 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.

Vietnamese Shrimp and Glass Noodle Salad

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