Vietnamese Shrimp and Glass Noodle Salad

Total Time
Prep 20 mins
Cook 10 mins

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

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.


Most Helpful

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.

mianbao December 14, 2011

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