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Rice-Stick Noodle Salad With Vietnamese Shrimp

For, dressing:

1/3

cup

Asian fish sauce

1/4

cup

rice vinegar, (not seasoned)

3

tablespoons

sugar

1 1/2

tablespoons

fresh lime juice

3

large

garlic cloves, minced

1/2

teaspoon

dried hot red pepper flakes

1

pound

large shrimp, (16 to 20)

1/2

lemon

1

English cucumber

4

scallions

1/2

pound

rice-stick noodles

1

cup

fresh mint sprigs

1/2

cup

fresh coriander sprigs

2

tablespoons

chopped peanuts

1

In a bowl stir together all dressing ingredients until sugar is dissolved.

2

Chill dressing, covered, 1 hour. Shell and devein shrimp. In a large

3

saucepan of salted boiling water cook shrimp with lemon 2 minutes, or

4

until just cooked through. In a colander drain shrimp and rinse under cold

5

water to stop cooking. Halve shrimp lengthwise.

6

Halve cucumber lengthwise and seed. Cut cucumber halves and scallions

7

crosswise into 2 1/2 inch pieces and cut pieces lenghtwise into julienne

8

strips.

9

In a bowl soak noodles in hot water to cover 15 minutes to soften. While

10

noodles are soaking, in a 6-quart kettle 31/2 quarts salted water to a

11

boil. Drain noodles in colander and cook in boiling water 45 seconds, or

12

until just tender. Drain noodles in colander and rinse under cold water to

13

stop cooking. Drain noodles well and with scissors cut into 4-inch

14

lengths.

15

Divide noodles, shrimp, vegetables, and dressing among 4 bowls and

16

sprinkle with herbs and peanuts. To serve, pull herbs from sprigs and toss

17

with noodles.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (10.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

545.28

Calories From Fat (23%)

124.24

% Daily Value

Total Fat 14.76g

23%

Saturated Fat 1.25g

6%

Cholesterol 142.88mg

48%

Sodium 675.39mg

28%

Potassium 1082.45mg

31%

Total Carbohydrates 99.59g

33%

Fiber 29.15g

117%

Sugar 10.08g

 

Protein 25.16g

50%