Vermicelli Noodle Salad with Charred Tomatoes, Romaine Lettuce, and Shrimp
Ingredients:
- 8 oz vermicelli noodles
- 1 lb large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 2 cups romaine lettuce, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, chopped
- 2 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions:
Follow the directions on the package to cook the vermicelli noodles
Remove the water and set it aside
Cut up the garlic and put it in a large bowl
Add the fish sauce, lime juice, soy sauce, and brown sugar
To make the dressing, fold it in well
In a pan, heat vegetable oil over medium-high heat
Put in the shrimp and cook for two to three minutes on each side, until they turn pink and opaque
Take it off the heat
Put the cherry tomatoes that have been cut in half into the same pan
Cook for two to three minutes, until they start to char and get soft
Put the charred tomatoes, chopped romaine lettuce, cilantro, and mint leaves in a serving bowl
Add the cooked vermicelli noodles
Add the dressing to the bowl of noodles and vegetables
Add toss to cover evenly
Put the cooked shrimp and chopped roasted peanuts on top of the salad
Add pepper and salt to taste
Serve right away and enjoy
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