Versatile, super easy to make, and every flavorful bite refreshes you. It's hard to describe in mere words how good this glass noodle salad is for meals.
Prep Time: 10 minutesmins
Soak: 1 hourhr
Total Time: 1 hourhr10 minutesmins
Servings: 4
Ingredients
For the Dressing:
4garlic cloves, minced to tiny bits
4TBfresh ginger, peeled, and minced finely
8TBfish sauce, found in Asian aisle of most supermarkets
3tspsesame oil, pure sesame oil, usually golden brown in color, found in Asian aisle
For the Salad:
½lbcooked small shrimp
6ozdry glass noodles, sometimes called vermicelli or cellophane noodles, found in Asian aisles
4ozbean sprouts
1smallcarrot, peel and julienne
1smallcucumber, peel and julienne
½headromaine, shredded
2-3TBcashews, chopped , for garnish
scallions, thinly sliced, for garnish
chopped fresh cilantro, for garnish
Dashes sesame oil to prevent noodles from sticking
Instructions
Whisk all dressing ingredients together and blend well. Set aside in fridge, and mix again before using. Can pre-make this a day or two ahead of time, to keep in fridge. Again, dressing may seem strong by itself, but it will be perfect once poured on top of the noodles & salad.
Pre-soak dry noodles in large pot of water for 1 hour. Once it's pliable and softened, boil for 5 minutes (or according to package instructions). Drain immediately, and rinse with cold water. Work in a few dashes of sesame oil to prevent sticking.
Assemble all salad ingredients, except for chopped nuts, in large bowl. Mix most of the dressing in. Toss it together, blending dressing into the entire noodle salad. Portion noodle salad onto individual plates, and sprinkle the rest of dressing on top of each plate. Sprinkle on chopped cashews and cilantro for garnish.
Notes
Wine Pairing Note: Perfect with a crisp, dry Riesling or GewürztraminerSource: Chew Out Loud