Vietnamese Shrimp and Glass Noodle Salad

READY IN: 30mins
Recipe by Manami

Courtesy Nigella Lawson, Nigella Feasts Episode: Feel-Good Food. This sounds wonderful!

Top Review by mianbao

I love this dressing! In fact, the whole salad is delicious. I used mung bean thread noodles rather than rice noodles, and 3 fairly mild Japanese green chilies, with seeds, instead of 2 red chilies. I also added a lot of extra vegetables to the salad. I will definitely be making this again soon. Thank you very much for sharing this recipe with us.

Ingredients Nutrition


  2. Simply mix all the ingredients together.
  3. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
  5. Marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
  6. While this is going on, soak the noodles in freshly boiled water according to packet instructions.
  7. Once re-hydrated, refresh the noodles in cold water, then drain.
  8. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
  9. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
  10. In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
  11. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
  12. Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.

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