Shrimp Cellophane Noodle Salad

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 ounces cellophane noodles, soaked in hot water until soft
• 16 cooked shrimp, peeled
• 1 small green pepper, seeded and cut into strips
• 1/2 cucumber, cut into strips
• 1 tomato, cut into strips
• 2 shallots, finely sliced
• salt
• black pepper
• cilantro leaf, to garnish
• 1 tablespoon rice vinegar
• 2 teaspoons asian fish sauce, nam pla
• 2 tablespoons fresh lime juice
• 1 pinch salt
• 1/2 teaspoon fresh ginger, grated
• 1 stalk lemongrass, finely chopped
• 1 red chili pepper, seeded, finely sliced
• 2 tablespoons fresh mint, coarsely chopped
• 2 -3 sprigs fresh tarragon, coarsely chopped
• 1 tablespoon chives, chopped

Recipe

• 1 make the dressing by combining all the ingredients in a small bowl or cup; whisk well.
• 2 drain the noodles that were soaking, then plunge them in a saucepan of boiling water for 1 minute; drain, rinse under cold running water and drain again well.
• 3 in a large bowl, combine the noodles with the shrimp, pepper, cucumber, tomato and shallots.
• 4 lightly season with salt and pepper, then toss with the dressing.
• 5 spoon the noodles onto individual plates.
• 6 garnish with a few cilantro leaves and serve at once.