Recipes:
## **Asian Shrimp and Noodle Salad**
*Serves 8*
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### **Ingredients**
* 8 ounces spaghetti
* 1½ pounds cooked small shrimp
* 2 cups bean sprouts
* 3 cups shredded iceberg lettuce
* 1 cup minced green onions
* 1 cup fresh mint
* 1 cup fresh cilantro
* 1 cup roasted unsalted peanuts, chopped
* 2 jalapeños, deseeded, chopped
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### **Lime Dressing**
* ½ cup water
* 2 tablespoons fish sauce
* Juice of 2 limes (about ⅓ cup)
* ¼ cup sugar
* 2 tablespoons vegetable oil
* 2 jalapeños, deseeded, sliced
* 4 garlic cloves, halved
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### **Make Ahead**
You can prepare the dressing up to **2 weeks ahead**. Keep tightly covered and refrigerated until ready to use.
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### **Directions**
1. **Cook spaghetti** according to package directions. Drain well.
2. **Mound spaghetti** on a serving platter. Top with shrimp, bean sprouts, lettuce, green onions, mint, cilantro, peanuts and jalapeños.
3. For lime dressing, **combine water, fish sauce, lime juice, sugar, oil, jalapeños and garlic in a blender.** Process until well mixed but not completely smooth, about **15 seconds**.
4. **Pour dressing over salad** on platter. Serve at once.
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### **Variation**
Rice noodles give this salad an authentic Vietnamese flavor and texture.
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### Make It Quicker
Fish sauce is available at Asian markets. Or use **¼ teaspoon of anchovy paste** or **minced anchovy fillet** instead.
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