Mint Marinated Shrimp with Glass Noodles

27 Oct

I love the emphasis on using fresh vegetables and herbs in Vietnamese cuisine.  One bite presents so many different contrasting textures.  This recipe, a tweaked version of the original Martha Stewart, is by no means authentically Vietnamese but showcases many of those same characteristics: fresh, clean, and complex in flavor. 

Glass noodles (also known as cellophane noodles) are thin strands of dried mung bean starch.  You can find them in any Asian supermarket in town.

1/2 lb medium shrimp (about 14-16), shelled and deveined
1/4 cup fresh mint (packed), coarsely chopped
1 tsp minced garlic
1/2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tbsp lime juice
1 tbsp fish sauce
1/2 tbsp Sriracha (Rooster) sauce
1/2 tbsp vegetable oil
1 tsp sugar
1 bundle cellophane noodles (about 3-4 oz)
1 baby Asian cucumber or 1/2 English cucumber, sliced into half moons
1 fresh serrano pepper, thinly sliced
1 lime, quartered
salt and pepper

Combine shrimp, mint, garlic, lemon juice, and 2 tbsp of olive oil in a medium bowl.  Cover and refrigerate for at least an hour (no longer than 4 hours).

Meanwhile, whisk together lime juice, fish sauce, Sriracha sauce, vegetable oil, and sugar in a small bowl.

Place noodles in a large bowl.  Bring 4 cups of water to a boil, pour over noodles.  Let noodles soak until softened, 6-8 minutes.  Drain, and rinse noodles under cold water.  Toss noodles in large bowl with 3/4 of the lime juice sauce.

Remove shrimp from marinade and sprinkle with salt and pepper.  Heat remaining tbsp of olive oil in a large skillet over medium-high heat.  Add shrimp in a single layer.  Cook until shrimp are opaque (about 1 minute per side).

Divide noodles among 2 or 3 serving bowls.  Top with shrimp, cucumber, and serrano slices.  Drizzle remaining lime juice sauce over the top and serve with lime wedges.

Serves 2-3

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One Response to “Mint Marinated Shrimp with Glass Noodles”

  1. Margie 10/27/2008 at 3:25 pm #

    Donna, I think I might just make this tonight. I’ve already got all the stuff. Sounds delicious!

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