Vietnamese Shrimp and Noodle Salad - Asian Salad

A Vietnamese recipe that's simple to put together. Its a easy Asian Salad with shrimp, cilantro, thinly sliced green onion sesame seed oil, and other great vegetables and cellophane noodle.

Directions:

1) Pour hot water on the bean sprouts and sugar snaps that are in a colander, to blanch them for 30 seconds.

2) Then remove the colander from the hot water and place the colander with the vegetables into an ice bath and remove quickly so that they retain there color and crunch. Place on side.

3) In a mixing bowl, add the ginger, garlic, chili pepper, lime juice, fish sauce, water, sugar, oil, toasted sesame oil and mix well.

4. Add the shrimp to the dressing, green onion, cilantro.

5. Place Cellophane noodles in some hot water as instructed on package, usually its about 5 minutes. Drain and add to a mixing bowl.

6. Put the blanched vegetables, dressing with the shrimp onto the Cellophane noodles and toss well.

7. And serve! Enjoy!

Ingredients: 
  1. Hand Full Bean Sprouts
  2. Hand Full Sugar Snaps
  3. Hot Water
  4. Ice Water
  5. 1 Tablespoon Ginger - Grated
  6. 1 Clove Garlic - Crushed
  7. 1 Red Chili Pepper - Chopped
  8. 1/2 Lime Juice
  9. 2 Tablespoon Fish Sauce
  10. 1 Teaspoon Sugar
  11. 1 1/2 Teaspoon Vegetable Oil
  12. 1/2 Teaspoon Toasted Sesame Oil
  13. 1 Cup Small Cooked Shrimp
  14. 2 Green Onion - Thinly Sliced
  15. 2 Tablespoon Cilantro - Finely Chopped
  16. 1 Package Cellophane Noodles