Asian Noodle Salad with Shrimp

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.



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

Preparation

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.