Asian vermicelli salad (Print Version)

# Ingredients:

→ Basics

01 - 300g peeled shrimp

02 - 50g black mushrooms

03 - 200g Chinese noodles (made from rice or mung beans)

04 - 2-3 carrots

→ Herbs and Aromatics

05 - 3 stalks of green onions

06 - 2 bunches of fresh cilantro

→ Sauce

07 - 150ml fish sauce (nuoc-mam)

08 - Juice of 2 limes

09 - A teaspoon of sugar

10 - 2 tablespoons soy sauce

11 - A pinch of salt

→ Nokoss Seasoning Mix

12 - 1 hot chili or 2 mild chili peppers

13 - 2 garlic cloves

14 - 1 green onion or a quarter of a regular onion

15 - Black pepper

# Let's Cook:

01 - Boil 1.5 liters of water. Turn off the stove and soak the noodles in the hot water for 5 minutes. Drain and rinse under cold water.

02 - Boil the black mushrooms for 5 minutes. Cook the shrimp for 3 minutes. Chop up the cilantro and green onions. Shred the carrots.

03 - Grind the garlic, onion, and chili peppers together using a pestle or blender.

04 - Combine lime juice, fish sauce, the prepared nokoss mix, soy sauce, and sugar in a bowl.

05 - In a large bowl, toss together the noodles, herbs, vegetables, mushrooms, and shrimp. Pour the dressing all over and sprinkle with a little bit of salt.

# Tips:

01 - Chill for at least 4 hours in the fridge

02 - For the best flavor, make it the night before

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