Rice Stick Noodle Salad Wvietnamese Shrimp Recipes

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RICE NOODLE-SHRIMP SALAD



Rice Noodle-Shrimp Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

8 ounces vermicelli rice noodles
1/4 cup plus 2 teaspoons fish sauce
2 limes (1 zested, both juiced)
3 tablespoons vegetable oil
1/2 jalapeno pepper, thinly sliced (remove seeds for less heat)
1 tablespoon sugar
2 cloves garlic, grated
1 pound large shrimp, peeled and deveined
1 romaine lettuce heart, thinly sliced
2 medium carrots, coarsely grated
2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint
2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint
1 cup bean sprouts

Steps:

  • Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears. Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside. Preheat a grill or grill pan to medium high. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp. Drizzle with the dressing.

RICE-STICK NOODLE SALAD WITH VIETNAMESE SHRIMP



Rice-Stick Noodle Salad with Vietnamese Shrimp image

Categories     Pasta     Low Fat     Mint     Peanut     Shrimp     Cucumber     Summer     Chill     Healthy     Cilantro     Gourmet

Yield Makes 4 Servings

Number Of Ingredients 15

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

Steps:

  • Make dressing:
  • In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.
  • Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.
  • Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.
  • In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
  • Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.

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