Asian Shrimp and Noodle Salad


  • 7 tablespoons bottled oil and vinegar dressing
  • 5 to 6 teaspoons fish sauce (nam pla) or soy sauce
  • 4 tablespoons chopped fresh basil
  • 1 tablespoon minced peeled fresh ginger
  • 8 ounces cooked peeled shrimp

    • 6 ounces thin dried Asian noodles (somen) or vermicelli
    • 1/4 unpeeled cucumber, seeded, cut into matchstick-size strips


    Crisp Baby Radishes, Blanched Snow Peas And Mini Rice Cakes Make A Light Starter. The Salad Tastes Even Better With Cold Asian Beer To Wash It...

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