Vietnamese Shrimp Noodle Salad

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 cup Basil, fresh leaves
  • 2 Carrots
  • 1 cup Cilantro, fresh leaves
  • 4 1/2 oz Earthbound farm organic greens
  • 1 Fresno chili, red fresh
  • 1 Fresno chili, red
  • 2 cloves Garlic
  • 1 cup Mint, fresh leaves
  • 2 tbsp Peanuts, roasted
  • 1/4 cup Peanuts, roasted whole or chopped
  • 2 Persian cucumbers
  • 1/2 Red onion

• Condiments

  • 2 tbsp Fish sauce
  • 4 tbsp Lime juice, fresh

• Pasta & Grains

  • 6 3/4 oz Rice sticks noodles

• Baking & Spices

  • 2 Kosher salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Rice vinegar
  • 4 tbsp Vegetable oil

Found on heatherchristo.com

Ingredients

• Shrimp:
• 1 pound shrimp, peeled and deveined (but leave the shrimp tails!)
• 2 tablespoons fresh lime juice
• kosher salt
• 2 tablespoons vegetable oil
• Vietnamese Vinaigrette:
• 2 tablespoons sugar
• ¼ cup rice vinegar
• 1 red fresh fresno chili, minced
• 2 cloves garlic, minced
• 2 tablespoons roasted peanuts, minced
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• kosher salt
• Noodles:
• 6.75 ounces Rice Sticks Noodles
• Salad:
• 4.5 ounces Earthbound Farm Organic Greens (I used “flavor blends” Spicy Spinach)
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 2 carrots, peeled into ribbons
• 1 red fresno chili, thinly sliced
• ½ red onion, thinly sliced
• 2 persian cucumbers, thinly sliced
• ¼ cup roasted peanuts, whole or chopped
• Shrimp:
• 1 pound shrimp, peeled and deveined (but leave the shrimp tails!)
• 2 tablespoons fresh lime juice
• kosher salt
• 2 tablespoons vegetable oil
• Vietnamese Vinaigrette:
• 2 tablespoons sugar
• ¼ cup rice vinegar
• 1 red fresh fresno chili, minced
• 2 cloves garlic, minced
• 2 tablespoons roasted peanuts, minced
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• kosher salt
• Noodles:
• 6.75 ounces Rice Sticks Noodles
• Salad:
• 4.5 ounces Earthbound Farm Organic Greens (I used “flavor blends” Spicy Spinach)
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 2 carrots, peeled into ribbons
• 1 red fresno chili, thinly sliced
• ½ red onion, thinly sliced
• 2 persian cucumbers, thinly sliced
• ¼ cup roasted peanuts, whole or chopped

Directions

• Combine the shrimp, lime juice and a generous sprinkle of kosher salt in a small bowl. Set aside while you make the vinaigrette.
• For the Vinaigrette:
• In a small pan, combine the sugar and the rice vinegar and bring to a simmer, cooking about 1-2 minutes over low heat until the sugar dissolves. While that is happening combine the chili, garlic and peanuts in a small bowl. Add the fish sauce, lime juice, vegetable oil and then the hot sugar-vinegar mixture to the bowl. Set aside.
• For the Shrimp:
• In the same pan, heat the vegetable oil over medium-high heat. Add the shrimp, a few at a time and cook until golden around the edges and just opaque in the center, about 2 minutes total. Set aside and continue to cook all of the shrimp.
• For the Noodles:
• Bring a large pot of salted water to a boil and then add the rice sticks. Turn the heat to low and let the noodles sit in the hot water for about 1-2 minutes or until they are loose and all the way opaque. Drain them in a colander and rinse with cold water until they are all the way cool. Combine them in a large bowl with half of the vinaigrette and let them sit.
• For the Salad:
• Combine all of the salad ingredients and dress with the remaining vinaigrette. Gently toss everything together and season to taste with kosher salt if desired.
• To serve:
• I plated this with the noodles on the bottom of the platter and then topped with the salad and shrimp. I garnished with chopped peanuts and chive blossoms.
• TO GO option:
• In a large resealable jar, I put noodles on the bottom, then a layer of shrimp, and then the salad on the top. Refrigerate for up to 2 days.
• Combine the shrimp, lime juice and a generous sprinkle of kosher salt in a small bowl. Set aside while you make the vinaigrette.
• For the Vinaigrette:
• In a small pan, combine the sugar and the rice vinegar and bring to a simmer, cooking about 1-2 minutes over low heat until the sugar dissolves. While that is happening combine the chili, garlic and peanuts in a small bowl. Add the fish sauce, lime juice, vegetable oil and then the hot sugar-vinegar mixture to the bowl. Set aside.
• For the Shrimp:
• In the same pan, heat the vegetable oil over medium-high heat. Add the shrimp, a few at a time and cook until golden around the edges and just opaque in the center, about 2 minutes total. Set aside and continue to cook all of the shrimp.
• For the Noodles:
• Bring a large pot of salted water to a boil and then add the rice sticks. Turn the heat to low and let the noodles sit in the hot water for about 1-2 minutes or until they are loose and all the way opaque. Drain them in a colander and rinse with cold water until they are all the way cool. Combine them in a large bowl with half of the vinaigrette and let them sit.
• For the Salad:
• Combine all of the salad ingredients and dress with the remaining vinaigrette. Gently toss everything together and season to taste with kosher salt if desired.
• To serve:
• I plated this with the noodles on the bottom of the platter and then topped with the salad and shrimp. I garnished with chopped peanuts and chive blossoms.
• TO GO option:
• In a large resealable jar, I put noodles on the bottom, then a layer of shrimp, and then the salad on the top. Refrigerate for up to 2 days.