Spring Noodle Salad|
Vietnamese Spring Noodle Salad
Water for boiling
1/2 lb Quarter inch rice sticks
-(imported from Thailand)*
2 c Fresh snow peas; trimmed
16 md Shrimp; shelled
1 Clove garlic; minced
1 Shallot; minced
2/3 c Fresh lime juice
1/2 c Fish sauce*
1/2 c Water
4 tb Sugar
1/2 ts Red pepper flakes
2 Bibb lettuce heads; leaves
-separated, rinsed and
3 Carrots; peeled and grated
3 c Fresh mung bean sprouts
1 c Diced cucumber
2 Scallions; trimmed and
1 c Fresh mint leaves
1/4 c Fresh cilantro; roughly
-chopped; 1/4 to 1/2 cup
* Available in Asian grocery stores
Bring one large pot and one medium-size pot of water to a boil. Drop the
snow peas into the medium-size pot and cook for about 10 seconds (they will
turn bright green). Remove them from the pot with a slotted spoon and rinse
under cold water.
When the water in the medium-size pot has returned to a boil, add the
shrimp and cook for 2 minutes, or until opaque. Drain, and rinse shrimp
under cold water. Set aside.
Add the rice noodles to the large pot of boiling water. Boil for 4-5
minutes, drain, and rinse under cold water.
In a small bowl, whisk together the garlic, shallot, lime juice, fish
sauce, 1/2 cup water, sugar, and pepper flakes until the sugar is
dissolved. Divide the dressing into four small bowls.
Pile the lettuce leaf "cups" in the center of a large platter. Surround the
lettuce with separate mounds of carrot, bean sprouts, cucumber, scallion,
mint. cilantro, snow peas, noodles, and shrimp.
Give each person a plate upon which to put a lettuce leaf cup. Fill each
lettuce cup with a tiny bit of ingredient, drizzle with the dressing, and
roll up in the shape of a cylinder.
Serves 4-6. 289 calories per serving; 5% calories from fat; 2g total fat;
1g saturated fat; 35 mg cholesterol; 14g protein; 57g carbohydrates; 805 mg
sodium; 5g fiber.
"MealMasterized" by Mary Ann Young from June 1995 issue of _Walking_ by
food writer Victoria Abbott Riccardi.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini