Rice Noodle Salad with Shrimp

Ingredients

• 300 g glass noodles
• 300 g large shrimp (pre‑shucked, deveined, tail removed)
• 1 stalk lemongrass
• 2 mild red peppers
• 6 Spring Onions
• 1 tsp brown sugar
• 1 Lime (juice)
• 2 tbsp Light soy sauce
• 1 tbsp light fish sauce
• 3 tbsp Sesame oil
• coriander leaves
• kaffir lime leaf
• chili peppers

Instructions

1. 1.

   Cook the glass noodles according to package instructions. Drain and, if desired, cut into smaller pieces with scissors.

2. 2.

   Rinse the shrimp and simmer in water with sliced lemongrass for 3–4 minutes until just cooked. Drain and set aside.

3. 3.

   Wash, halve, deseed, and slice the red peppers into strips. Trim and cut the spring onions diagonally into rings.

4. 4.

   Whisk together brown sugar, lime juice, soy sauce, fish sauce, and sesame oil to make a dressing.

5. 5.

   Combine noodles, shrimp, peppers, and spring onions in a bowl; pour dressing over and toss gently. Plate on serving dishes.

6. 6.

   Garnish with coriander leaves, kaffir lime leaf, and chili peppers before serving.