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Asian Noodle Salad with Shrimp

Name: Asian Noodle Salad with Shrimp
Ingredients: 1 6.75-ounce package rice stick noodles (maifun); 4 1/2 tablespoons fresh lime juice; 3 tablespoons fish sauce (such as nam pla or nuoc nam); 4 teaspoons chili-garlic sauce; 2 teaspoons sugar; 1 pound peeled deveined cooked medium shrimp; 1 cup thinly sliced Japanese cucumbers or Persian cucumbers; 1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups); 1 red bell pepper, thinly sliced; 1/2 cup (loosely packed) fresh mint leaves; 1/2 cup (loosely packed) fresh cilantro leaves

A small grocery run gets this on the table.

Ingredients

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directions

1.
Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
2.
Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
3.
Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.

Recipes sourced from Epicurious.com.

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