Summer Roll Noodle Salad

Summer Roll Noodle Salad

NY Times 

Taking a cue from Vietnamese summer rolls, this rice vermicelli noodle salad is packed with the bold, bright flavors and textures reminiscent of its namesake dish. With tender lettuce for its sweet, earthiness (and a nod to the lettuce often used to wrap around spring rolls), a hefty handful of fresh herbs and plump shrimp, this salad is texturally rich and full of fresh flavors.  The dressing — a hybrid of peanut dipping sauce and nước chấm — is nutty, punchy and deeply savory thanks to the fish sauce and hoisin. To lessen the fiery bite of the Thai chile in the dressing, let it sit in the lime juice before adding the rest of the ingredients.  A combination of carrots and bean sprouts bulk up the salad, but feel free to swap more of one for the other.

Yield: 4 to 6 servings

For the Salad

4 ounces rice vermicelli noodles

1 pound peeled and deveined large shrimp, tails on or off (thawed if frozen)

Kosher salt and freshly ground black pepper 

1 tablespoon canola or vegetable oil

1½ cups tightly packed mixed herb leaves (such as cilantro, mint and Thai basil), torn if large

⅔ cup roasted and salted peanuts, chopped or crushed

1 ½cups shredded carrots (about 4½ ounces, from about 3 medium carrots)

1 cup bean sprouts (about 3½ ounces)

2 handfuls (about 2 ounces) tender baby lettuce leaves (such as red leaf, green leaf, butter or a combination)

For the Dressing

1 Thai chile, thinly sliced (seeded for a milder dressing) 

2 to 3 large limes 

¾ cup smooth peanut butter

2 tablespoons hoisin sauce

1 tablespoon freshly grated garlic, from 3 large cloves

1 tablespoon freshly grated ginger, from a 1½-inch piece

1 tablespoon sugar

1 tablespoon canola or vegetable oil

1 tablespoon fish sauce

Cook the rice vermicelli noodles according to package instructions. Immediately transfer to a colander and rinse under cold water. Set aside to drain well.

While the noodles cook, make the dressing. Place the sliced chile in a large bowl. Zest the limes until you have 1 teaspoon zest and add to the bowl. Juice the limes over the chile (about ½ cup juice) and let sit for 5 minutes. Add the peanut butter, hoisin sauce, garlic, ginger, sugar, oil and fish sauce and whisk to combine. Whisk in 2 tablespoons warm water to loosen (if the dressing is still too thick, add a touch more lime juice.) Reserve ½ cup of the dressing for drizzling.

Season the shrimp lightly with salt and pepper. In a large (preferably nonstick) skillet, heat the oil over medium-high until shimmering, about 1½ minutes. Arrange the shrimp in a single layer and cook, undisturbed, until just opaque, 3 to 4 minutes. Flip and continue to cook until just fully cooked, 1 to 2 minutes more. Transfer the shrimp to a large plate to prevent overcooking.

Add the noodles, half the herbs, and half the peanuts to the bowl with the dressing and toss until the noodles are well coated. Top with the carrots, bean sprouts, lettuce and shrimp. Spoon the remaining dressing over the vegetables and shrimp and top with the remaining herbs and peanuts.

Tip: The dressing can be made up to 3 days in advance and stored in the refrigerator. Bring to room temperature before using by letting sit on the counter or briefly heating in the microwave.