Asian noodle salad (Print Version)
# Ingredients:
→ Base
01 -
200g rice noodles or glass noodles made from mung beans
02 -
300g peeled shrimp
03 -
50g black fungus mushrooms
04 -
2-3 carrots
→ Herbs and Flavorings
05 -
3 stalks of green onions
06 -
2 bundles of fresh cilantro
→ Dressing
07 -
Juice from 2 lemons
08 -
150ml fish sauce (nuoc-mâm)
09 -
2 tbsp soy sauce
10 -
1 tsp sugar
11 -
Pinch of salt
→ Nokoss Seasoning
12 -
1 bird's eye chili or 2 mild peppers
13 -
2 garlic cloves
14 -
One green onion or a quarter of a regular onion
15 -
Freshly cracked pepper
# Instructions:
01 -
Boil 1.5L of water, then turn off the heat and soak the noodles in it for 5 minutes. Rinse them under cold water and drain.
02 -
Boil the mushrooms for 5 minutes. Cook the shrimp for 3 minutes. Chop the cilantro and green onions. Shred the carrots.
03 -
Grind or blend the garlic, chili, and onion together until it’s a smooth paste.
04 -
Stir together the lemon juice, fish sauce, nokoss paste, soy sauce, and sugar.
05 -
In a big mixing bowl, toss the noodles, herbs, vegetables, mushrooms, and shrimp together. Drizzle with the dressing and sprinkle a bit of salt.
# Notes:
01 -
Let it chill for at least 4 hours in the fridge
02 -
Best if you make it the day before