Vietnamese salad with shrimp and glass noodles - Detailed recipes with photos.

Vietnamese shrimp salad with glass noodles – detailed recipe. Nutrition value per serving: (total 4) Calories 307, total fat 5 g., Saturated fat g., Proteins one 8 g., carbohydrates 49 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Salad
- 1.2 Vietnamese dressing
2 Recipe preparation:

Ingredients for the recipe:

Salad

250 gr ready-made little shrimp
200 gr. glass noodles
110 gr. sugar green peas
110 gr. bean seedlings
3 thinly sliced stalks of green onions
1/2 tbsp. finely chopped fresh cilantro leaves for decoration

Vietnamese dressing

2 chopped or crushed cloves of garlic
2 peeled and diced in small cubes or julienne of fresh long red chili peppers
2 tbsp. l finely chopped fresh ginger
4 tbsp. l fish sauce (us pla)
1 lime juice
4 tbsp. l water
1 tbsp. l Sahara
2 tsp peanut butter
1 tsp sesame oil

Recipes with similar ingredients: shrimp, rice noodles, peas sugar in pods, green onions, garlic, chili peppers, ginger root, fish sauce, lime juice, Peanut butter, cilantro

Recipe preparation:

To make a Vietnamese dressing, just mix everything Ingredients. It can be stored in a tightly closed jar in refrigerate for at least a week. For the preparation of the salad, marinate shrimp in 1/2 tbsp. Vietnamese refueling.
While they are pickling, dip the noodles in boiling water, cooked according to the instructions on the package. When the noodles are ready, rinse cold water, then drain the water. Put the green peas and Bean sprouts in a colander and pour boiling water from a teapot. Rinse cold water and strain well by shaking the colander to the contents were not wet.
In a large bowl, mix the marinated shrimp and noodles, green onions, peas and bean seedlings. Pour another 2 tbsp. l Vietnamese refueling (optional, add more refueling at taste). Sprinkle salad with chopped cilantro, mix well components, and then put on a large plate.