Burmese Noodle Salad with Shrimp

Ingredients

• about 225 g Rice noodles
• about 450 g Shrimp
• 2 cups Shredded cabbage
• 1 medium Cucumber
• 1 medium Carrot
• 1/2 small Red onion
• 1/4 cup Peanuts
• 3 tbsp Lime juice
• 2 tbsp Fish sauce
• 1 tbsp Sugar
• 1/4 tsp Chili flakes
• 1 tbsp Vegetable oil
• 1/4 cup Mint leaves
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the about 225 g of rice noodles and cook for 5-7 minutes, stirring occasionally, until they are tender but still firm to the bite. Immediately drain the noodles in a colander and rinse them thoroughly with cold running water for 30 seconds to stop the cooking process and prevent sticking. Set aside to cool.
2. 2Heat the 1 tbsp of vegetable oil in a 25.4 cm skillet over medium-high heat (204.4°C / 200°C) until shimmering. Add the about 450 g of shrimp in a single layer and cook for 3-5 minutes, turning occasionally, until they turn pink and opaque, reaching an internal temperature of 63°C. Transfer the cooked shrimp to a plate and set aside to cool.
3. 3Prepare the vegetables: shred the 2 cups of cabbage into thin strips. Cut the 1 medium cucumber into thin matchsticks, approximately 5.08 cm long. Peel the 1 medium carrot and cut it into thin matchsticks, approximately 5.08 cm long. Thinly slice the 1/2 small red onion into crescent shapes.
4. 4In a small bowl, whisk together the 3 tbsp of lime juice, 2 tbsp of fish sauce, 1 tbsp of sugar, and 1/4 tsp of chili flakes until the sugar is completely dissolved and the dressing is well combined.
5. 5In a large mixing bowl, combine the cooled about 225 g of rice noodles, the cooled about 450 g of shrimp, the 2 cups of shredded cabbage, the julienned 1 medium cucumber, the julienned 1 medium carrot, and the thinly sliced 1/2 small red onion.
6. 6Pour the prepared dressing over the ingredients in the large mixing bowl. Gently toss everything together using tongs or large spoons until all components are evenly coated with the dressing.
7. 7Roughly chop the 1/4 cup of peanuts, the 1/4 cup of mint leaves, and the 1/4 cup of cilantro. Just before serving, sprinkle these chopped garnishes over the noodle salad.

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