Prep time: 35 min
Jade lemongrass dipping sauce
8 ounces dried rice stick noodles
12 ounces peeled cooked de veined medium shrimp, halved through center line
1 asian cucumber, very thinly sliced
1/2 cup carrot, peeled and thinly sliced
2 cups trimmed spinach
1 cup Romaine lettuce, thinly sliced
1 cup cilantro leaves with tender stems
1 serrano, or Thai chili, very thinly sliced
¼ cup crushed roasted peanuts ( leave out for allergies)
Cook noodles in a large saucepan of boiling salted water according to package instructions until tender (you want them to be a little more cooked than al dente since they are served cold). Drain; rinse under cold water, then drain again.
Toss noodles, shrimp, cucumber, lettuce, romaine, and cilantro in a large bowl with 1/2 cup of our Jade Lemongrass Dipping sauce to combine and evenly coat; season with salt. Top with chilies and peanuts and drizzle remaining dressing over
+ For added heat you can add our Red Chili Sauce !