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Ingredientes
- 1/3 c. Asian fish sauce
- 1/4 c. Rice vinegar, (not seasoned)
- 3 Tbsp. Sugar
- 1Â 1/2 Tbsp. Fresh lime juice
- 3 lrg Garlic cloves, chopped
- 1/2 tsp Dry warm red pepper flakes
- 1 lb Large shrimp, (16 to 20)
- 1/2 x Lemon
- 1 x English cucumber
- 4 x Scallions
- 1/2 lb Rice-stick noodles
- 1 c. Fresh mint sprigs
- 1/2 c. Fresh coriander sprigs
- 2 Tbsp. Minced peanuts
Direcciones
- In a bowl stir together all dressing ingredients till sugar is dissolved.
- Refrigeratedressing, covered, 1 hour.
- 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.
- Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2 inch pcs and cut pcs lenghtwise into julienne strips.
- 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.
- 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.
- 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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