After a great first day at SmashingConf at The Times Center is hot, sweaty NYC, I wanted to come back to a nice cool salad that didn’t require too much heat. This salad is a nice cold dish and can be prepared in advance. Only the noodles and shrimp is needed to be cooked. And if you’re like me, I have quite a large supply of fish sauce readily available to use.
This is like the Vietnamese summer rolls but “unrolled” and often called bun chay. But instead of using cucumbers and beansprouts and mint, all of which I didn’t have, I opted to replace with turnip (for cucumber) and cilantro (for mint). I also added some leftover mango for a sweeter taste.
Ingredient
- 1 cup of Japanese somen noodles
- 10 shrimp, shelled and deveined
- 1/2 cup of lettuce, chopped
- 5-6 baby carrot, sliced
- 2 radish, thinly sliced
- 1/2 mango, chopped
- 1 sprig of cilantro, minced
Recipe for Fish Sauce
1. Cook the Japanese somen noodles in boiling water for about 10 minutes. Dunk in cold water and strain. Set aside.
2. Cook shrimp in hot water until pink. Set aside.
3. Mix all the veggies and shrimp and noodles. Add fish sauce to taste. Sriracha is a good option here too.