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Shrimp and Rice Noodle Salad
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine Type: Thai
Ingredients:
  • 4 oz rice vermicelli noodles
  • 16 shrimp, fresh, shell on1
  • 2 cups water
  • 5 peppercorns, black
  • 1 bay leaf
  • 2 1/2 tbsp soy sauce, low sodium
  • 2 tbsp vinegar, rice
  • 2 tbsp peanut oil
  • 1 chilies, red, seeded, minced (~1/3 cup)
  • 1 tbsp sugar, white granulated
  • 1 tbsp ginger, fresh, peeled, thinly sliced
  • 1 cucumber, english, seeded, julienned (~3 cups)
  • 6 onion, green / scallion, sliced diagonally (~1 cup)
  • 1 pepper, red, cut into thin strips
  • 1/2 pepper, yellow, cut into thin strips
  • 1/4 cup snow peas, sliced thin
  • 1/4 cup cilantro, fresh, leaves torn
  • 1/4 cup mint, fresh, leaves torn
  • 1/2 lime, cut into 4 wedges
  1. Alternatives would be: shrimp, frozen uncooked
Instructions:
  1. Cooking
    1. Place the rice vermicelli in a bowl and cover with boiling water.
    2. Soak for 7 minutes until soft, then drain and refresh under cold water.
    3. Meanwhile, place the shrimp in a pot with the water, peppercorns and bay leaf.
    4. Bring to a boil and cook the shrimp for 3 minutes.
    5. Remove from the pot and refresh under cold water.
    6. Stir the soy, rice vinegar, peanut oil, chili, sugar and ginger together until the sugar dissolves.
    7. Add the drained noodles, shrimp, cucumber, green onions, red and yellow peppers, and snow peas and stir to combine.
    8. Top each serving with the cilantro and mint.
    9. Serve with lime wedges.
Nutritional Facts
Nutrient (per serving)% DV
Calories 25213%
Total Fat 8g12%
    Saturated Fat 1g7%
    Trans Fat 0g--
Cholesterol 36mg12%
Sodium 430mg18%
Total Carbohydrate 39g13%
    Dietary Fiber 3g12%
    Sugars 8g--
Protein 8g17%
Vitamin A 1640iu33%
Vitamin C 129mg215%
Calcium 68mg7%
Iron 2mg12%