Lemongrass Shrimp Noodle Salad with Peanut Dressing

Instructions

1. 1

   Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside. (10 minutes)

   ~10 min
2. 2

   Finely mince the tender inner part of the lemongrass stalks and garlic. (3 minutes)

   ~3 min
3. 3

   Heat vegetable oil in a frying pan over medium-high heat. Add minced lemongrass and garlic, and sauté until fragrant, about 1 minute.

   ~1 min
4. 4

   Add shrimp to the pan and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.

   ~5 min
5. 5

   Julienne the cucumber, carrot, and red bell pepper. Chop the fresh mint and cilantro.

   ~5 min
6. 6

   In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, water, and chili flakes until smooth. This is your peanut dressing. (2 minutes)

   ~2 min
7. 7

   In a large mixing bowl, combine the cooked noodles, cooked shrimp, julienned vegetables, and chopped herbs.

8. 8

   Pour the peanut dressing over the salad and toss gently to combine all ingredients. (2 minutes)

   ~2 min
9. 9

   Serve immediately.