Last week I spent the week at my daughter’s. She is a wonderful cook and even with two young children she does a fantastic job cooking from scratch and putting a delicious meal on the table each night. I certainly appreciate her good cooking! While I was visiting she made this amazing rice noodle salad with shrimp. It’s based on a Weight Watchers recipe and it just scrumptious. Not only did my daughter cook this delightful meal she also took the photos for me! Kudos to Jessica!
Rice Noodle Salad with Grilled Shrimp
Ingredients:
4oz thin rice noodles
¼ cup minced red onion
2 Tbsp rice vinegar
1 Tbsp Asian fish Sauce
1 tsp sugar
¼ tsp crushed red peppers
1 pound of shrimp, peeled and deveined
¼ tsp salt
6 radishes, chopped
1 large carrot, shredded
½ small head Napa cabbage, thinly sliced
1 cup fresh basil leaves, torn
¾ cup fresh mint leaves
2 Tbsp peanuts, coarsely chopped
Directions:
Cook rice noodles according to the box directions. Rinse with cold water and drain again.
Meanwhile, make the dressing.
Stir together onions, vinegar, fish sauce, sugar and red pepper flakes in a large bowl. Set aside.
Sprinkle shrimp with salt. Place shrimp on a grill pan or just a frying pan sprayed lightly with oil and cook just until the shrimp are opaque, about 2 minutes per side.
Add noodles, radishes, carrot, cabbage, basil and mint. Add dressing and toss to combine all ingredients.
Divide noodle mixture among 4 plates, top with shrimp. Sprinkle with peanuts and serve.
Nancy on the Home Front 