Vietnamese Spring Noodle Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Water for boiling,
1/2 lbs: Quarter inch rice sticks, (imported from Thailand)*
2 cup: Fresh snow peas, trimmed
16 medium: Shrimp, shelled
1 Clove: garlic, minced
1: Shallot, minced
2/3 cup: Fresh lime juice,
1/2 cup: Fish sauce*,
1/2 cup: Water,
4 tbsp: Sugar,
1/2 tsp: Red pepper flakes,
2: Bibb lettuce heads, leaves separated, rinsed and patted dry
3: Carrots, peeled and grated
3 cup: Fresh mung bean sprouts,
1 cup: Diced cucumber,
2: Scallions, trimmed and thinly sliced
1 cup: Fresh mint leaves,
1/4 cup: Fresh cilantro, roughly chopped; 1/4 to 1/2 cup
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp