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Shrimp and Glass Noodle Salad Recipe

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This recipe for Shrimp and Glass Noodle Salad, by , is from Sadler Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ashley Sadler
Added: Thursday, April 3, 2008




2 cloves garlic, minced
2 fresh jalapeno, seeded and finely minced (less if you don't want it too hot)
2 T fresh ginger, minced
4 T fish sauce (nam pla - find it in the asian section)
1 lime, juiced
4 T water
1 T sugar
2 t veg oil
1 t sesame oil (yes, you do need to buy this and use it - makes a big difference)


3/4 lb cooked, small shrimp
1/2 lb glass noodles (or another thin noodle from the asian section)
1 c sugar snap peas
1 c bean sprouts
3 scallions, sliced into thin circles
1/2 c fresh cilantro, chopped

To make the salad, marinate the shrimp in 1/2 c of the dressing. While this is going on, soak the noodles in boiling water according to package directions. Once re hydrated, refresh the noodles in cold water and drain. Put the snap peas and the bean spouts in a colander and pour freshly boiled water over them. Rinse with cold water and drain well.

In a large bowl, mix the marinated shrimp with the drained noodles, scallions snap peas, bean sprouts, and most of the cilantro. Dress with 2 T more of the dressing adding more to taste, if desired.

Arrange on a large platter and garnish with remaining cilantro. I also like to use chopped peanuts to garnish and lime wedges.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I would also add red peppers and top w/ chow mein noodles




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