Grilled Rice Noodle Salad - Detailed recipes with photos.

Grilled Rice Noodle Salad – Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 475, total fats 13 g., saturated fats g., proteins 29 g., carbohydrates 60 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Photo of the dish:Johnny Miller Time: 35 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

450 gr king prawns, shelled and gut
220 gr thin rice noodles
1 head of romaine lettuce, chopped into thin strips
2 medium carrots, grated on a coarse grater
2.5 tbsp. mixtures of crushed herbs such as cilantro, basil and mint
1 tbsp. mung bean sprouts or soybeans
1/4 Art. plus 2 tbsp. l fish sauce
2 limes (zest of one of them, juice – 2 limes)
3 tbsp. l vegetable oil
1/2 jalapeno thinly sliced (for less sharpness remove the seeds)
1 tbsp. l Sahara
2 grated garlic cloves

Recipes with similar ingredients: rice noodles, shrimp, salad romaine, carrot, lime, jalapeno pepper, garlic, cilantro, basil, mint, fish sauce, salad

Recipe preparation:

Cook the rice noodles as indicated on the packaging. Drain the water Rinse the noodles in cold water to cool. Then cut it kitchen scissors into small pieces.
Meanwhile, prepare a dressing: in a small bowl mix 1/4 tbsp. fish sauce, 1 lime juice, 2 tbsp. l vegetable oils, jalapenos, sugar, half garlic and 1/2 tbsp. water. Set aside.
Preheat the grill or grill pan to moderately high temperature. In a medium bowl, mix the zest and juice of the remaining lemon, remaining garlic, 1 tbsp. l vegetable oil and 2 tsp. fish sauce. Add shrimp and mix. Fry the shrimp 2 minutes on each side. They should become opaque and slightly charred.
In a large bowl, combine the noodles, romaine lettuce, carrots, herbs and bean sprouts. Gradually add the required amount of refueling, mix. Arrange on plates, lay shrimps on top. Sprinkle with dressing.