- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 170.6
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 84.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.4 g
- Protein: 22.3 g
Vietnamese Shrimp With VermicelliSubmitted by: ANGELAWILLIAMS3
IntroductionThis recipe is similar to a dish I had at a local restaurnat. Very yummy! This recipe is similar to a dish I had at a local restaurnat. Very yummy!
1 1/2 lb medium shrimp
2 ts fresh ginger root; minced
1 1/2 ts fish sauce
1/4 lb thin rice stick noodles
1 1/2 tb corn oil
4 c bean sprouts; rinsed and drained
1 c garlic chives; 1/4lengths -or scallion
1/3 c dry-roasted peanuts -coarsely chopped
1/4 c cilantro; coarsely chopped
Soften rice noodles in hot water, cook until just tender, rinse in cold water, and drain.
In a bowl, toss the shrimp with the ginger and fish sauce.
Arrange the noodles on a deep serving platter.
Heat a wok or a heavy skillet over high heat. Add 1 T. of the oil and heat until hot, about 30 seconds. Add the bean sprouts and scallions and toss lightly for about 15 seconds. Spoon over the rice noodles.
Reheat the wok, add the remaining 1 1/2 T. oil, and heat until very hot. Add the shrimp and cook, tossing lightly, until they turn pink, 2 to 3 minutes. Remove with a handled strainer and drain briefly, then arrange over the vegetables. Sprinkle with chopped peanuts and cilantro.
Spoon Vietnamese Dressing or rice vinegar over the top and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGELAWILLIAMS3.