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“The vietnamese-style dressing in this dish is best made just before serving to preserve the vibrant colour of the mint.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 4 ounces rice noodles
  • 4 ounces snow peas
  • 2 carrots, coarsley grated
  • 4 ounces Baby Spinach
  • 3 ounces cooked shrimp, peeled
  • For the dressing
  • 1 red chili pepper, deseeded and finely chopped
  • 3 tablespoons rice vinegar
  • 1 teaspoon superfine sugar
  • 1 teaspoon fish sauce
  • 1 tablespoon mint, roughly chopped

Directions

  1. Pour boiling water over the noodles to cover, leave for 4 minutes then drain and cool under cold running water. Drain well.
  2. Mix the snow peas, carrots, spinach, noodles and shrimp in a shallow bowl.
  3. Mix together the dressing ingredients until the sugar has dissolved, pour over the salad, then toss everything together.
  4. Serve straight away.

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