Vietnamese salad with noodles and shrimp
Description
This light salad is not only delicious but also healthy. Crispy peas go perfectly with tender shrimp and cellophane noodles.
Instructions
- 1
Step 1
1. Prepare the dressing. Finely chop the garlic. Remove the seeds from the chili and cut into cubes or strips. Slice the ginger.
- 2
Step 2
2. Mix all the dressing ingredients together. Store in a tightly sealed glass container in the refrigerator for up to 1 week.
- 3
Step 3
3. Prepare the salad. Marinate the shrimp in 1/2 cup of the prepared dressing. While the shrimp are marinating, soak the glass noodles in boiled water according to the package instructions. Repeat, then rinse under cold water. Place the peas and soybean sprouts in a colander and pour boiling water over them. Rinse with cold water. Drain excess liquid.
- 4
Step 4
4. In a large bowl, combine the marinated shrimp, finely chopped green onions, crushed peas, and soybean sprouts. Drizzle with 2 tablespoons of dressing, adding more dressing if desired. Sprinkle with chopped cilantro and mix everything together.