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August 8, 2011
Asian Shrimp and Noodle Salad
Salads & Dressings
Prep time:
30 minutesCooking time:
10 minutes“This wholesome, vegetable-rich salad is equally authentic when made with chopped cooked chicken instead of shrimp. So it's an easy way to save a bundle. Use an equal amount and cut or shred into small pieces.”
Ingredients
Serves 8
- 8 ounces spaghetti
- 1 1/2 pounds cooked small shrimp
- 2 cups bean sprouts
- 3 cups shredded iceberg lettuce
- 1 cup minced green onions
- 1 cup fresh mint
- 1 cup fresh cilantro
- 1 cup roasted unsalted peanuts, chopped
- 2 jalapeños, deseeded, chopped
- LIME DRESSING:
- 1/2 cup water
- 2 tablespoons fish sauce
- Juice of 2 limes (about 1/3 cup)
- 1/4 cup sugar
- 2 tablespoons vegetable oil
- 2 jalapeños, deseeded, sliced
- 4 garlic cloves, halved
Directions
1
Cook spaghetti according to package directions. Drain well.
2
Mound spaghetti on a serving platter. Top with shrimp, bean sprouts, lettuce, green onions, mint, cilantro, peanuts and jalapeños.
3
For lime dressing, combine water, fish sauce, lime juice, sugar, oil, jalapeños and garlic in a blender. Process until well mixed but not completely smooth, about 15 seconds.
4
Pour dressing over salad on platter. Serve at once.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Fish sauce is available at Asian markets. Or use 1/4 teaspoon of anchovy paste or minced anchovy fillet instead.
Great Pairings
Baked Shrimp Wontons
Delight your guests with a taste from the Far East. These wontons are baked, not fried, so you canenjoy every guilt-free bite!
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