Vietnamese Shrimp and Shiritaki Noodle Salad

sarakenna1

I fell in love with this noodle salad this summer, and decided to try it with shiritaki noodles rather than the regular glass noodles that I use. It turned out fantastic! Soooo good!

Vietnamese Dressing:

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

Salad:
8 ounces shrimp
4 6oz pouches of shiritaki noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves
*optional: 4 ounces plain roasted peanuts, (no salt)

Directions
To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.

Cook shrimp for 3 minuts on each side with in 2-3 teaspoons of the dressing. Rinse noodles and cook them for 5-7 minutes with a few sprays of non-stick spray until the noodles are dry. Add the sugar snap peas to the cook for one or two minutes, until peas feel slightly less crisp.

In a large bowl, mix the shrimp with the drained noodles, scallions, sugar snaps, peanuts, cilantro and bean sprouts. Dress with the Vietnamese Dressing. Toss everything together well before arranging onto a large plate.

This recipe serves 4:
Per Serving: 271 cal, 21 carb, 7 fat, 30 pro