Free Recipe Cold Vietnamese Shrimp And Noodle Salad
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Cold Vietnamese Shrimp And Noodle Salad Recipe
1 lb Thin Banh Pho rice noodles
1/4 c Peanut oil
2 ts Dark sesame oil
2 tb Dark soy sauce
1 tb Mirin
1 tb Sugar
1 pn Salt; optional
2 tb Fresh lime juice
1 lb Shrimp -; (12 jumbo)
5 c Mixed baby greens
2 c Mixed herbs
Cold Vietnamese Shrimp And Noodle Salad Preparation
Bring a large bowl of salted water to a boil. Add the noodles, and cook until al dente, 6 to 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking. Divide noodles among four plates. In a small bowl, whisk together oils, soy sauce, mirin, sugar, pinch of salt, and lime juice. Peel and devein shrimp leaving the tails on. Put shrimp and 1/2 cup dressing in a resealable plastic bag, and marinate in refrigerator for 2 hours. Heat grill until very hot; grill shrimp until cooked through, about 2 minutes per side. In a large bowl, toss greens and 1 cup mixed herbs (such as mint, basil, cilantro, chervil, scallions or garlic chives) with 2 tablespoons dressing. Place a handful of the dressed greens and herbs on top of each serving of noodles, and top each plate with four grilled shrimp. Drizzle with remaining dressing, and garnish with remaining 1 cup herbs. Makes 4 servings. Source: Martha Stewart Living Magazine, Jun 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 157 Calories (kcal); 16g Total Fat; (88% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 4
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