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Vietnamese Shrimp & Rice Noodles

Shrimp and Rice Noodles

This recipe is completely copied from Nigella Lawson (girl crush). I'm always looking online any video I can get from her show, the older the better.

She is unapologetically food sensual, in my delusional mind I wish at some point when cooking and eating from the pan, I will look like her (merely a wish, I know!).

This recipe yields a big bowl for four.


2 cloves garlic, minced or crushed

2 tablespoons finely minced fresh ginger

4 tablespoons fish sauce

1 lime (juiced)

4 tablespoons water

1 tablespoon sugar

1 teaspoon sesame oil

100 gr. small shrimp (cooked)

4 packs of rice noodles (cooked)

100 gr. sugar snap peas (blanched)

3 scallions, sliced into thin circles

1/2 cup finely chopped fresh cilantro leaves, to garnish


1. To make the Vietnamese dressing, simply mix: garlic, ginger, fish sauce, lime, water, sugar, sesame oil together.

2. To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese dressing.

3. In a large bowl, mix the marinated shrimp with the drained noodles, scallions and sugar snaps. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.

4. Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.


1. The dressing will keep very well in a tightly sealed jar in the refrigerator for at least a week.

2. I omitted some ingredients from the original recipe, click here to get the original recipe: Nigella Lawson Recipe


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