Crispy Shrimp With Noodle And Bean Sprout Salad Recipes

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Steps:

• To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
• To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
• In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
• Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING

Steps:

• In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles.
• Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine.
• Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

SHRIMP AND CABBAGE SALAD

Steps:

• Slice (shred) Napa cabbage and place in large bowl.
• Grate carrot into the cabbage.
• Add drained water chestnuts, bean sprouts and shrimp.
• Crush ramen noodles and add those to bowl; sprinkle spice packet over all.
• Pour in both salad dressings. The directions are for 1/3 cup each, but add or subtract amounts to your liking. Most times, I just squirt until it looks good!
• Juice the lime over all.
• Place lid on the bowl and turn over several times. Best chilled for at least an hour.