Saigon shrimp and cellophane noodle salad
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This one-pot recipe makes an exotically flavored Vietnamese noodle salad come to life in under 30 minutes. Ready for a workday lunch or a light weeknight dinner, the cool noodle bowl is great for eating outside in warmer months. The cellophane noodles are super filling and pair well against the lighter shrimp and broccoli. Purchase pre-cooked shrimp and steam-in-the-bag broccoli to make prep work fast and easy. If you aren't a cilantro fan, use some thinly sliced green onions for the additional texture, color and flavor.
Ingredients
Uncooked vermicelli
6⅓ oz, rice stick noodles
Cooked frozen shrimp
1 pound(s), small size, peeled and deveined
Cooked broccoli
1 cup(s), small florets
Shallot
½ cup(s), chopped, thinly sliced
Scallions
3 medium, thinly sliced
Seasoned rice vinegar
2 Tbsp
Less sodium soy sauce
1 Tbsp
Fish sauce
1 Tbsp
Black pepper
⅛ tsp
Cilantro
½ cup(s), fresh, lightly packed
Instructions
1
Put noodles in serving bowl and add enough hot water to cover. Cover bowl with plastic wrap and soak until noodles are softened, about 10 minutes. Drain well.
2
Add all remaining ingredients except cilantro to noodles; toss until mixed well. Serve sprinkled with cilantro.
3
Serving size: about 2 cups
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