Vietnamese Shrimp and Glass Noodle Salad

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

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• SHRIMP VIETNAMESE DRESSING

• 2  garlic cloves (minced or crushed)
• 2  fresh long red chilies (seeded and finely diced or julienned)
• 2  tablespoons  finely minced fresh ginger
• 4  tablespoons fish sauce (nam pla)
• 1  lime, juice of
• 4  tablespoons water
• 1  tablespoon sugar
• 2  teaspoons  peanut oil
• 1  teaspoon  sesame oil

• SALAD

• 8  ounces  cooked small shrimp
• 6  ounces  rice noodles
• 4  ounces sugar snap peas
• 4  ounces bean sprouts
• 3  scallions, sliced into thin circles
• 1⁄2 cup  finely chopped fresh cilantro leaves, to garnish

Directions

1. MAKE VIETNAMESE DRESSING:
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.
4. MAKE THE SHRIMP SALAD:
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.