Saigon Shrimp and Cellophane Noodle Salad
- Total Time
From WW's One Pot Cookbook
uncooked vermicelli6 ⅓ oz, rice stick noodles
cooked shrimp1 pound(s), small size, peeled and deveined
cooked broccoli1 cup(s), small florets
uncooked shallot(s)½ cup(s), thinly sliced
uncooked scallion(s)3 medium, thinly sliced
seasoned rice wine vinegar2 Tbsp
low sodium soy sauce1 Tbsp
fish sauce1 Tbsp
black pepper⅛ tsp
cilantro½ cup(s), fresh, lightly packed
- 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.
- Add all remaining ingredients except cilantro to noodles; toss until mixed well. Serve sprinkled with cilantro. Yields about 2 cups per serving.