Asian Noodle Salad with Shrimp

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

From the kitchen of Carly

Tangy, bright rice noodle salad with plump shrimp, crisp vegetables, and fresh mint. The lime-fish sauce dressing hits that sweet, spicy, funky balance that makes you keep reaching for another bite.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 6.75-ounce package rice stick noodles (maifun)
14 1/2 tablespoons fresh lime juice
13 tablespoons fish sauce (such as nam pla or nuoc nam)
14 teaspoons chili-garlic sauce
12 teaspoons sugar
11 pound peeled deveined cooked medium shrimp
11 cup thinly sliced Japanese cucumbers or Persian cucumbers
11 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)
11 red bell pepper, thinly sliced
11/2 cup (loosely packed) fresh mint leaves
11/2 cup (loosely packed) fresh cilantro leaves

Instructions

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.
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.
Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.