For the Dressing:
4 garlic cloves, minced to tiny bits
4 TB Fresh ginger, peeled and minced finely
8 TB fish sauce
Juice of 2 Limes
8 TB of water
4 TB of Sugar in color
3 tsp sesame oil (pure sesame oil, usually golden brown)
FOR THE SALAD:
½ lb cooked small shrimp
6 oz dry KINGS LONGKOU VERMICELLI
4oz bean sprouts
1 small carrot, peel and julienne
½ head romaine, shredded
2-3 TB chopped cashews, for garnish
Scallions, thinly sliced for garnish
Dashes sesame oil to prevent noodles from sticking
Whisk all dressing ingredients together and blend well. Set aside in fridge and mix again before using. Can pre-make this a day or two ahead of time to keep in fridge. Again, dressing may seem strong by itself, but it will be perfect once poured on top of the noodles and salad.
Pre-soak dry noodles in large pot of water for 1 hour. Once it’s pliable and softened, boil for 5 minutes (or according to package instructions).
Drain immediately, and rinse with cold water for 1 hour. Work in a few dashes of sesame oil to prevent sticking.
Assemble all salad ingredients, except for chopped nuts, in large bowl. Mix most of the dressing in. Toss it together, blending dressing into the entire noodle salad.
Portion noodle salad on to individual plates, and sprinkle the rest of the dressing on top of each plate. Sprinkle on chopped cashews and cilantro for garnish.