Name: Asian Shrimp and Noodle Salad
Yield: Makes 2 servings
Ingredients: 7 tablespoons bottled oil and vinegar dressing; 5 to 6 teaspoons fish sauce (nam pla) or soy sauce; 4 tablespoons chopped fresh basil; 1 tablespoon minced peeled fresh ginger; 8 ounces cooked peeled shrimp; 6 ounces thin dried Asian noodles (somen) or vermicelli; 1/4 unpeeled cucumber, seeded, cut into matchstick-size strips

Crisp baby radishes, blanched snow peas and mini rice cakes make a light starter. The salad tastes even better with cold Asian beer to wash it down. For dessert, crumble coconut macaroons over orange sorbet.

Can be prepared in 45 minutes or less.

Recipe notes

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