Grilled Shrimp and Noodle Salad

By Ellan

Ingredients

• 14 oz. flat rice noodles
• 1/2 cup fresh lime juice
• 1/3 fish sauce
• 1/2 packed light brown sugar
• 2 garlic cloves, finely chopped
• 1 to 2 teas. Asian chili sauce
• 1 lb. med.- large shrimp, peeled and deveined
• 1 med. bunch asparagus, trimmed
• 5 oz. shiitake mushrooms,trimmed
• 1 med. carrot, shredded
• 1/2 cup fresh cilantro

Preparation

Step 1

Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.

Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a med. bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss noodles with the remaining marinade.

Heat a grill or grill pan to med.-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.

Divide the noodles among bowls and top with the shrimp and other vegetables.