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Ingredientes
- 1/3 c. Asian fish sauce
- 1/4 c. unseasoned rice wine vinegar
- 3 Tbsp. sugar
- 1Â 1/2 Tbsp. fresh lime juice
- 3 lrg garlic cloves chopped
- 1/2 tsp 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 cilantro 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 lengthwise 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 lengths.
- 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.
- NOTES : Sara fried some noodle for garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 4 servings | |
| Calories 419 | |
| Calories from Fat 44 | 11% |
| Total Fat 4.91g | 6% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 2046mg | 85% |
| Potassium 542mg | 15% |
| Total Carbs 61.07g | 16% |
| Dietary Fiber 2.6g | 9% |
| Sugars 11.7g | 8% |
| Protein 30.46g | 49% |
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