Vietnamese Noodle Salad with Shrimp Peaches and Mint
A Vietnamese-inspired noodle salad topped with shrimp and diced peaches.
INGREDIENTS:
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8 oz.
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thin rice noodles
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sesame oil
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4 Tbsp
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lime juice
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4 Tbsp
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chopped fresh mint
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1 Tbsp
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sugar
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1 Tbsp
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fish sauce
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2 to 3 tsp
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fresh red chilies minced
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1
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garlic clove minced
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8 oz
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cooked shrimp
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1-1/2 cups
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DOLE Chef-Ready Cuts Diced Peaches
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1 cup
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cucumber julienned
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1 cup
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DOLE Carrots julienne-cut
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2 to 3
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green onions thinly sliced diagonally
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2 Tbsp
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dry roasted peanuts or cashews coarsely chopped
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DIRECTIONS:
- Soak rice noodles in bowl of hot water for 20 to 30 minutes; drain. Bring 2 quarts water to boil in large sauce pan. Add soaked noodles to boiling water; cook 1 to 2 minutes. Drain and rinse in colander. Sprinkle with few drops sesame oil to keep noodles from sticking.
- Combine lime juice, 2 tablespoons mint, sugar, fish sauce, red chilies and garlic in large bowl stirring well to dissolve sugar. Add cooked rice noodles; toss well.
- Add shrimp, peaches, cucumber and carrot; toss well. Garnish with remaining 2 tablespoons mint, green onions and peanuts.
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4