Vietnamese Shrimp and Noodle Salad

By Wewah

From the Click and Grow website!

Ingredients

• 1 1 1 pound shrimp, peeled and deveined (but leave the shrimp tails!)
• 2 2 2 tablespoons fresh lime juice
• kosher salt
• 2 2 2 tablespoons vegetable oil
• 2 2 2 tablespoons sugar
• 1/4 1/4 1/4 cup rice vinegar
• 1 1 1 red fresh chili, minced
• 2 2 2 cloves garlic, minced
• 2 2 2 tablespoons roasted peanuts, minced
• 2 2 2 tablespoons fish sauce
• 2 2 2 tablespoons fresh lime juice
• 2 2 2 tablespoons vegetable oil
• kosher salt
• 6.75 6.75 6.75 ounces Rice Sticks Noodles
• 4.5 4.5 4.5 ounces Earthbound Farm Organic Greens (I used “flavor blends” Spicy Spinach)
• 1 1 1 cup fresh basil leaves
• 1 1 1 cup fresh mint leaves
• 1 1 1 cup fresh cilantro leaves
• 2 2 2 carrots, peeled into ribbons
• 1 1 1 red chili, thinly sliced
• 1/2 1/2 1/2 red onion, thinly sliced
• 2 2 2 persian cucumbers, thinly sliced
• 1/4 1/4 1/4 cup roasted peanuts, whole or chopped

Details

Servings 1
Adapted from clickandgrow.com

Preparation

Step 1

Combine the shrimp, lime juice and a generous sprinkle of kosher salt in a small bowl. Set aside while you make the vinaigrette.

For the Vinaigrette:

In a small pan, combine the sugar and the rice vinegar and bring to a simmer, cooking about 1-2 minutes over low heat until the sugar dissolves. While that is happening combine the chili, garlic and peanuts in a small bowl. Add the fish sauce, lime juice, vegetable oil and then the hot sugar-vinegar mixture to the bowl. Set aside.

For the Shrimp:

In the same pan, heat the vegetable oil over medium-high heat. Add the shrimp, a few at a time and cook until golden around the edges and just opaque in the center, about 2 minutes total. Set aside and continue to cook all of the shrimp.

For the Noodles:

Bring a large pot of salted water to a boil and then add the rice sticks. Turn the heat to low and let the noodles sit in the hot water for about 1-2 minutes or until they are loose and all the way opaque. Drain them in a colander and rinse with cold water until they are all the way cool. Combine them in a large bowl with half of the vinaigrette and let them sit.

For the Salad:

Combine all of the salad ingredients and dress with the remaining vinaigrette. Gently toss everything together and season to taste with kosher salt if desired.
To serve:
I plated this with the noodles on the bottom of the platter and then topped with the salad and shrimp. I garnished with chopped peanuts and chive blossoms.

To Go Option:

In a large resealable jar, I put noodles on the bottom, then a layer of shrimp, and then the salad on the top. Refrigerate for up to 2 days.