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Full Online Book HomeLearning KitchenPasta And Pastasauces - Noodle Salad With Shrimp And Chile Dressing
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Pasta And Pastasauces - Noodle Salad With Shrimp And Chile Dressing Post by :Metaframer Category :Learning Kitchen Author :Unknown Date :March 2012 Read :705

Click below to download : Pasta And Pastasauces - Noodle Salad With Shrimp And Chile Dressing (Format : PDF)

Pasta And Pastasauces - Noodle Salad With Shrimp And Chile Dressing

Dressing:
1/4 cup fresh lime juice (about 2 limes)
1 Tablespoon brown sugar
1 tablespoon Thai Fish Sauce*
1 tablespoon chile paste

Salad:
2 cups boiling water
3 ounces cellophane noodles (or cooked angel hair pasta; if you use the cooked pasta you don't need the water)
1/2 lb. medium shrimp, cooked and peeled
1/2 cup torn mint leaves
1/4 cup thinly sliced green onions
1/4 cup sliced peeled fresh lemon grass
1 Thai, hot red, or serrano chile, seeded and chopped
4 romaine lettuce leaves
1/2 cup chopped cilantro leaves
4 tsp. finely chopped unsalted dry roasted peanuts


To prepare the dressing: Combine first four ingredients in bowl and whisk well to combine. Set aside.

To prepare the Salad: Combine 2 cups boiling water and noodles in a bowl and let sit for 10 minutes. Drain noodles and rinse with cold water. Cut noodles into three pieces.

Combine noodles, shrimp and next 4 ingredients in a large bowl. (shrimp through chile) Pour dressing over top of noodle mixture and mix well, tossing gently to coat. Spoon one cup noodle salad onto a romain lettuce leaf. Sprinkle with cilantro and peanuts. Serve.
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1 lb cooked al dente, cooled thin pasta, note: that's 1 lb. after cooking. 2-4 scallions, chopped, save some for garnish. 1 red bell pepper, julienned, save some for garnish Roasted peanuts, chopped, save all for garnish (as many as you like) Peanut-Lime Vinaigrette: 1 T grated fresh ginger 2 cloves garlic, minced 1 serrano chili, chopped 3 T fresh cilantro leaves 1 1/2 T smooth unsalted peanut butter 3 T fresh lime juice 1 1/2 T rice vinegar 1 1/2 T soy sauce 1 1/2 tsp light brown sugar 2/3 cup canola oil 1 T sesame oil Salt to taste
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