Vietnamese Shrimp Salad with Noodles

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Fish sauce

  Ready-to-serve

  5 tbsp or 90g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lime juice

  Raw

  ¼ cup or 61g

• Honey

  6 tbsp or 126g

• Garlic

  Raw

  1 tbsp or 9g

• Lemongrass

  Freshdirect

  ⅛ cup chopped raw or 9g

• Rice wine vinegar

  1 tbsp or 15g

• Water

  Plain, clean water

  ¼ cup or 59g

• Jalapeno peppers

  Raw

  100g

• Rice noodles

  Dry

  8 oz or 227g

• Lettuce

  Romaine or cos, raw

  8 cup shredded or 376g

• Carrots

  Raw

  1 cup grated or 110g

• Cucumber

  Peeled, raw

  1 cup, sliced or 119g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Mint Leaf Chip Gelato

  Ciao Bella

  ½ cup or 100g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Peanuts

  All types, raw

  ¼ cup or 37g

Directions

1. In a medium-sized bowl combine shrimp, 1 tablespoon vegetable oil, wine, 1 tablespoon fish sauce, soy sauce, 2 tablespoons lime juice, 2 tablespoons honey, 2 teaspoons minced garlic and lemongrass.
2. Allow shrimp to marinate for 15 minutes, stirring occasionally.
3. In a small bowl whisk together 1/4 cup fish sauce, 2 tablespoons lime juice, 1/4 cup honey, rice vinegar, water, 1 teaspoon minced garlic, and minced red chili.
4. Taste sauce and add 1 to 2 tablespoons of water if needed, set nuoc cham sauce aside.
5. In a medium-sized pot bring enough water to cover the rice noodles to a boil.
6. Turn heat off and add in noodles, allow to sit until tender, 3 minutes.
7. Remove noodles and transfer to a colander and rinse with cool water. Set aside.
8. Heat a large skillet over high heat.
9. Add 1 tablespoon vegetable oil, once hot add the marinated shrimp in one layer.
10. Sear shrimp until a brown crust is formed, about 1 to 2 minutes.
11. Flip shrimp and cook until no longer translucent, about 1 minute.
12. Transfer shrimp to a plate.
13. Evenly divide salad ingredients into 4 bowls; romaine lettuce, rice noodles, carrots, cucumber, bean sprouts, cilantro, mint, basil, shrimp, green onions and roasted peanuts.
14. Serve nuoc cham sauce on the side with the Vietnamese shrimp salad.
15. Recipe by: Jessica Gavin (source: https://www.jessicagavin.com/vietnamese-shrimp-salad/)

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