Nigella’s Vietnamese Noodle Salad

vietnamese noodle salad

WHY DID I WAIT SOOO LONG TO MAKE THIS??? Seriously! I am sooo kicking myself that I didn’t make this years ago! It was featured on Nigella’s Show titled-*Feel- Good Food* I wanted to make this noodle salad the first time the episode aired. That was years ago!

We scarfed this down for lunch on Sunday, and then next day I had the last helping with some Sriracha. Talk about spicy Feel-Good Food!

It’s very light and totally healthy. The crunchy snap peas & bean sprouts are perfect with the soft shrimp & rice noodles. The dressing has the perfect amount of acid and bite! YUM!!!

Casey begged me to put this in rotation. Oh I totally will! I’d like to make it once a week at least!

rinsa rinsa

choppa choppa

whiska whiska

tossa tossa


Nigella’s Vietnamese Noodle Salad


(recipe found here)

Ingredients:

Vietnamese Dressing:
2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons vegetable oil
1 teaspoon sesame oil

Salad:
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

To make the 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.

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9 Comments

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  • February 18, 2009

    Looks delicious. Can’t wait to try this!

  • angie
    February 18, 2009

    (jujube) I saw nigella making this on youtube! goshdarn myself and DH for being allergic to shrimp. well, I am cyber-eating this through your beautiful photos.

  • February 18, 2009

    i’m sold!! this looks so good and fresh :)

  • February 19, 2009

    This salad sounds about perfect. I made a simple orange salad today, and I always look for ideas with salads. I think I’ll try your recipe tomorrow. Thanks for solving the common problem of ‘What to cook Friday night?’

  • Natasha
    June 9, 2011

    Tracy,
    can the dressing be substituted with something not spicy?
    I really can’t have anything spicy, but this salad look amazing!!!
    would love to try it !!!

    • June 9, 2011

      sure! omit it and add more lime to brighten it up!!!

  • meka
    June 10, 2011

    This recipe brought me out of lurkerdom. It looks so delicious! I’d like to try it but am unsure whether I can find groundnut oil. Is there a substitution?

    Thanks for sharing!

    • June 10, 2011

      Hey! I think you can use vegetable oil. If I remember correctly, that’s what I used (so I’m changing the original recipe!) DO IT!

  • April 6, 2013

    This is a quick and tasty dinner! I followed the dressing recipe and then swapped in thinly sliced carrots and red pepper for the vegetables.

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