It was the first time I boiled the Maifun noodles rather than frying them for Chinese Chicken Salad. And the noodles came out great! I love the texture of them and amazingly they don’t stick together like pasta noodles do sometimes (unless it’s just the way I do my pasta noodles…).
All you do is add some of the Maifun noodles into your salad bowl and top it with the sliced veggies (cucumbers – should have been Japanese but didn’t since the closest asian market is not that close, red bell pepper, and sugar snap peas) and the chopped herbs (cilantro and mint). Mix it with the shrimp and dressing which was made with fish sauce and chili-garlic sauce. For Mother’s Day, I swapped the sugar snap peas with snow peas. I’m not sure how sugar snap peas got their name because they’re not very sweet at all, in fact they’re a little bitter. I liked the salad a lot better with the snow peas.
This was such a delicious meal! I’m sure I’ll be making this again and again during the summer because it is really refreshing served cold.
I’ll post a picture when I get it from my sister. The beau’s camera kind of died on Mother’s Day – which leads me to believe that I might have jinxed it because the camera always had problems whenever I needed to have pictures taken of my food… oops. He’s the best beau though, takes pictures of my food for me and posts them for me too. XOXO for him!