Vietnamese Spring Roll Salad

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  Rice Noodles, Dry(227g)
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  Sesame Oil, Toasted(5g)
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  Shrimp(227g)
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  Cucumber
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  Carrots(240g)
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  Bean Sprouts(160g)
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  Cilantro, Fresh(160g)
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  Mint, Fresh(160g)
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  Peanuts(80g)
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  Cabbage, Green
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  Lime Juice, Fresh(60g)
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  Vinegar, Rice(45g)
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  Fish sauce(30g)
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  Maple syrup(30g)
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  Garlic
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  Thai Chili Pepper(1g)

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the rice noodles and cook 4–6 minutes, stirring occasionally, until tender but still slightly firm to the bite. Drain in a colander and rinse under cold running water until completely cooled, tossing gently to prevent clumping.
2. 2Transfer the chilled noodles to a large mixing bowl, drizzle with the toasted sesame oil, and toss until evenly coated. Set aside.
3. 3Mince the fresh garlic and Thai chili pepper together. In a small bowl, whisk together the minced garlic and chili, lime juice, rice vinegar, fish sauce, and maple syrup until the syrup dissolves and the sauce is fully combined. Taste and adjust seasoning as needed.
4. 4Thinly slice the cucumber and carrots (or julienne for uniform pieces). Roughly chop the fresh cilantro and mint. Coarsely chop the raw peanuts.
5. 5Add the cooked shrimp, sliced cucumber, sliced carrots, bean sprouts, chopped cabbage, cilantro, and mint to the noodle bowl. Pour the prepared sauce over the mixture and toss until all ingredients are evenly coated and combined.
6. 6Divide the salad evenly into 4 airtight containers while still at room temperature, distributing the noodles, vegetables, shrimp, and fresh herbs evenly among portions. Sprinkle the chopped peanuts over the top of each container just before serving.
7. 7Refrigerate for up to 3 days. Serve cold or at room temperature, with fresh lime wedges on the side for squeezing.