directions
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1
Make pasta and cook until al dente
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2
Drain and rinse thoroughly to cool
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3
Place in a large mixing bowl and set aside
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4
Add shrimp and ginger to medium-size pot of boiling water and poach shrimp until pink and firm, about 3 minutes
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5
Drain, discard ginger and set shrimp aside
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6
Combine fish sauce, orange juice and lemon juice
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7
Whisk in oil
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8
Pour dressing over noodles
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9
Toss well
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10
Add shrimp, red pepper, grapefruit, red onion and mint
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11
Toss again
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12
Garnish with mint leaves
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13
Serve immediately or refrigerate for up to one day in an airtight container
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14
Revive flavor with a little fish sauce before serving.
SHRIMP NOODLE SALAD
ingredients
- 1 full load of rice or Chinese egg noodle pasta made into vermicelli 3/4 pound medium shrimp, peeled and de-veined
- 1 (1-inch) cube fresh ginger
- 6 tablespoons fish sauce
- juice of 1 orange
- juice of 1 lemon
- 2 teaspoons canola or peanut oil
- 1 red bell pepper, seeded and cut into thin strips
- 2 seedless grapefruits, peeled and sectioned
- 4 thin slices red onion, halved
- 1/2 cup fresh mint leaves, chopped
- additional mint leaves for garnish