Rice Srick Noodle Salad With Vietnamese Shrimp Recipe

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Servings: 1

Ingredients

Cost per recipe $26.17 view details

Directions

  1. In a bowl stir together all dressing ingredients till sugar is dissolved.
  2. Refrigeratedressing, covered, 1 hour.
  3. Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 min, or possibly till just cooked through. In a colander drain shrimp and rinse under cool water to stop cooking. Halve shrimp lengthwise.
  4. Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2 inch pcs and cut pcs lenghtwise into julienne strips.
  5. In a bowl soak noodles in warm water to cover 15 min to soften. While noodles are soaking, in a 6-qt kettle 31/2 qts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or possibly till just tender. Drain noodles in colander and rinse under cool water to stop cooking. Drain noodles well and with scissors cut into 4-inch lenghts.
  6. Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To serve, pull herbs from sprigs and toss with noodles.
  7. Yield: 4 servings

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 986g
Calories 965  
Calories from Fat 222 23%
Total Fat 25.23g 32%
Saturated Fat 3.59g 14%
Trans Fat 0.0g  
Cholesterol 689mg 230%
Sodium 8182mg 341%
Potassium 2380mg 68%
Total Carbs 84.71g 23%
Dietary Fiber 24.1g 80%
Sugars 46.45g 31%
Protein 110.47g 177%
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