Shrimp Cellophane Noodle Salad

• 4 ounces cellophane noodles, soaked in hot water until soft
• 16 cooked shrimp, peeled
• 1 small green pepper, seeded and cut into strips
• 12 cucumber, cut into strips
• 1 tomatoes, cut into strips
• 2 shallots, finely sliced
• salt
• black pepper
• cilantro leaf, to garnish
• 1 tablespoon rice vinegar
• 2 teaspoons asian fish sauce, nam pla
• 2 tablespoons fresh lime juice
• 1 pinch salt
• 12 teaspoon fresh ginger, grated
• 1 stalk lemongrass, finely chopped
• 1 red chili pepper, seeded, finely sliced
• 2 tablespoons of fresh mint, coarsely chopped
• 2 -3 sprigs fresh tarragon, coarsely chopped
• 1 tablespoon chives, chopped

1. Make the dressing by combining all the ingredients in a small bowl or cup; whisk well.
2. Drain the noodles that were soaking, then plunge them in a saucepan of boiling water for 1 minute; drain, rinse under cold running water and drain again well.
3. In a large bowl, combine the noodles with the shrimp, pepper, cucumber, tomato and shallots.
4. Lightly season with salt and pepper, then toss with the dressing.
5. Spoon the noodles onto individual plates.
6. Garnish with a few cilantro leaves and serve at once.

noodles, shrimp, green pepper, cucumber, tomatoes, shallots, salt, black pepper, cilantro leaf, rice vinegar, fish sauce, lime juice, salt, fresh ginger, stalk lemongrass, red chili pepper, mint, tarragon, chives

Taken from www.food.com/recipe/shrimp-cellophane-noodle-salad-271495 (may not work)