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Vietnamese Shrimp and Glass Noodle Salad (courtesy of Nigella Lawson)


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  • Vietnamese Dressing:
  • 2 cloves garlic, minced or crushed
  • 2 jalapenos, 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 (I used hazelnut oil)
  • 1 teaspoon dark sesame oil
  • Salad:
  • 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 4


Step 1

To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.

To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.

In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.

Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.


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