IN THE KIT
6 ozvermicelli noodles
1 ozgarlic/chili flake mix
8 ozZesty Nuoc Cham dressing
Salt & pepper
Kitchen Items Needed
Wooden spoon / tongs
Cutting board & knife
Bring a pot of water to boil (enough water to cover the noodles);
Roughly chop peanuts;
Cut lime into wedges;
Remove cilantro & mint from stems, finely chop;
Pat shrimp dry with paper towel, season with salt.
Turn off boiling water, add noodles, soaking for 2 minutes. Drain, rinse, set aside.
Heat a large skillet over high heat. Add the shrimp, drizzle of olive oil & garlic/chili flake mix. Cook for 2 minutes, or until browned & the shrimp is just cooked through (pink). Remove from the skillet onto a plate.
Cut carrots & cucumbers into thin matchsticks. Roughly chop lettuce.
Arrange the noodles in a large bowl. Add the carrots & cucumbers in separate piles. Top with shrimp. Sprinkle with edamame, mint, cilantro, & drizzle Nuoc Cham dressing over salad.