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Vietnamese Shrimp Noodle Salad
This fresh, quick to prepare salad is perfect year round. The magic is in the dressing. Sub out shrimp for chicken for an equally delicious recipe.
Prep Time: 00:15
Cook Time: 00:05
3/4 lb . cooked shrimp
4 oz. vermicelli rice noodles (1/2 package)
2 cups shredded iceberg lettuce (or cabbage)
1 cup peanuts
1 cucumber, sliced into thin sticks
1 carrot, sliced into thin sticks
1/4 cup cilantro, chopped
1 tbs mint, chopped
1/4 cup water
3 tbs rice wine vinegar
2 tbs brown sugar
2 tbs fish sauce
1 - 1/2 tbs lime juice
1 tsp minced garlic
1Cook rice noodles in boiling water for three minutes. Rinse under cold water. Pat dry and divide into four bowls.
2Top each portion with 1/2 cup shredded lettuce.
3Divide carrots, cucumber, cilantro, mint and peanuts.
4Combine remaining ingredients to create sauce.
5Pour amount desired onto each salad and enjoy!
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