Glass Noodle Salad with Shrimp

Ingredients

• 250 g glass noodles
• 300 g shrimp (pre‑cooked)
• Salt
• Pepper
• 0.5 bunch cilantro
• 1.5 organic lemons
• 1 red bell pepper
• 2 Spring Onions
• 2 stalks lemongrass
• 1 tbsp Rice vinegar
• 2 tbsp peanut oil (30 g)

Instructions

1. 1.

   Soak the glass noodles in lukewarm water according to package instructions.

2. 2.

   Meanwhile, rinse the shrimp under cold water, pat dry, and season with salt and pepper. Wash the cilantro, shake off excess water, and pluck the leaves. Rinse the lemons, pat dry; squeeze half for juice, cut the other into wedges.

3. 3.

   Wash the bell pepper, trim it, and slice into thin strips. Trim the spring onions and cut them diagonally into pieces.

4. 4.

   Bring a large pot of salted water to a boil. Halve the lemongrass lengthwise and add it to the pot. Add the shrimp and cook for about 3 minutes. Just before draining, add the noodles and spring onions, cooking for another 1–2 minutes. Strain everything through a sieve, then mix with the remaining ingredients. Remove the lemongrass.

5. 5.

   Season the salad with rice vinegar, lemon juice, peanut oil, salt, and pepper. Serve the glass noodle salad in bowls topped with lemon wedges.