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Now In: Recipes → All Countries → Salad → Spring Noodle Salad

Spring Noodle Salad
Spring Noodle Salad is served in the traditional Vietnamese fashion: noodles and vegetables are drizzled with dressing, then wrapped in lettuce leaves. The tangy dressing contains lime juice, shallot, garlic, and the popular Southeast Asian condiment, fish sauce.
 
Base SKU: 494
Cuisine: Vietnamese
Prep Time: 15 Minutes
Cooking Time: 10 Minutes
Yield: 4 Servings
Source: EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

2 cup(s) Snow peas, fresh
16 Shrimp, medium, shelled and de-veined
1 packet(s) Rice sticks
1 tablespoon(s) Garlic, minced
1 Shallot, minced
1/2 cup(s) Water
4 tablespoon(s) Sugar
1/2 teaspoon(s) Red pepper flakes
2 Bibb lettuce heads, leaves separated and rinsed
2 cup(s) Cucumbers, scallions, carrots, peeled and diced

Instructions:
1. Boil two pots of water. Drop the snow peas into one pot for about 10 seconds; remove with a slotted spoon. Rinse under cold water.
2. Add the shrimp to the same pot and cook for 2 minutes or until opaque. Drain and rinse under cold water.
3. Drop rice sticks in the second pot and cook until tender, about 3 minutes. Drain.
4. In a bowl, whisk together garlic, shallots, lime juice, nuoc mam, water, sugar, and pepper flakes.
5. Pile the lettuce leaves in the center of a large platter. Surround with mounds of the vegetables, noodles, and shrimp.
6. To serve: Fill a lettuce leaf with some of the vegetables, shrimp, and noodles. Drizzle with dressing; roll and serve.
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