Cold Noodles With Barbecued Shrimp

Ingredients

• 1 pound medium-size shrimp, peeled and deveined
• 2 tablespoons peanut oil
• 2 tablespoons fresh lime juice
• 1 garlic clove, minced
• 1 fresh hot chili, minced
• 1 teaspoon Vietnamese fish sauce
• 1 pound rice noodles
• Salt to taste
• Peanut dipping sauce (see recipe)
• 4 scallions, minced

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    386 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 20 grams protein; 121 milligrams cholesterol; 308 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat a charcoal grill.
2. Place the shrimp, peanut oil, lime juice, garlic, chili and fish sauce in a bowl, toss and marinate for 30 minutes. Remove shrimp from marinade and grill over charcoal about 7 minutes. Cool. Slice the shrimp in half lengthwise and set aside.
3. Boil the noodles in well-salted water to cover until tender, about 5 minutes, depending on size. Drain and cool under cold water and drain again. Place the noodles, shrimp, peanut sauce and minced scallions in a large bowl and toss. Chill in the refrigerator for one hour before serving.

27 minutes