Vietnamese Cold Noodles With Shrimp Food

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Steps:

• To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
• To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
• In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
• Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

GRILLED VIETNAMESE SHRIMP NOODLE BOWL

Steps:

• Cook rice vermicelli noodles according to package directions.
• Drain and rinse with cold water; drain.
• Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves.
• Add lime juice, vinegar, fish sauce and chiles; set aside.
• Combine lettuce, cucumber and herbs; set aside.
• Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
• Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat.
• Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared. Remove from pan.
• Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining shrimp.
• Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat.
• Add onions and garlic; stir-fry 30 seconds.
• Return shrimp to pan; stir-fry 1 minute.
• Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts.
• Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.

VIETNAMESE SALT AND PEPPER SHRIMP RICE NOODLE BOWL

Steps:

• Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.
• Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce, and chiles; set aside.
• Combine lettuce, cucumber, and herbs; set aside.
• Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
• Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil, and swirl to coat. Add half of shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. Add 1 1/2 teaspoons oil to wok; repeat procedure with remaining shrimp. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. Add onions and garlic; stir-fry 30 seconds. Return shrimp to pan; stir-fry 1 minute.
• Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup sauce.

VIETNAMESE NOODLE SALAD WITH LEMONGRASS SHRIMP

Steps:

• To cook the noodles:.
• Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
• To cook the shrimp:.
• In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
• To assemble the salads:.
• Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Steps:

• MAKE VIETNAMESE DRESSING:.
• Simply mix all the ingredients together.
• This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
• MAKE THE SHRIMP SALAD:.
• Marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
• While this is going on, soak the noodles in freshly boiled water according to packet instructions.
• Once re-hydrated, refresh the noodles in cold water, then drain.
• Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
• Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
• In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
• Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
• Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.

VIETNAMESE COLD NOODLES WITH SHRIMP

Steps:

• (Nuoc Cham: puree these 5 ingredients to smooth. Will keep up to 2 weeks in the fridge.) Cook rice sticks according to package directions.
• Drain well and rinse in cold water.
• Drain well.
• Place on a large serving platter surrounded by remaining ingredients in small bowls.