Shrimp And Noodle Salad - cooking recipe

Ingredients

1 None small red onion, finely chopped
2 tsp lemongrass, finely chopped
2 cloves garlic, minced
3 None limes, juiced
2 tsp sesame oil
1 None red chili, finely chopped
10.5 oz raw shrimp, peeled, deveined
7 oz vermicelli noodles
1 tbsp coconut oil
1 None red pepper, deseeded, finely sliced
7 oz green beans, trimmed
1 cup fresh cilantro leaves
1/2 cup fresh mint leaves, torn
2 tsp fish sauce
3/4 cup roasted peanuts, roughly chopped

Preparation

Combine onion, lemongrass, garlic, the juice of 1 lime, sesame oil and chili in a large, shallow dish. Add shrimp and toss to coat. Marinate for 15-20 mins.
Place noodles in a heatproof bowl and cover with boiling water. Let soak for 5 mins, or until softened. Drain. Transfer to a bowl and set aside to cool.
Meanwhile, heat coconut oil in a large frying pan or wok over high heat. Stir-fry shrimp and pepper for 2-3 mins, or until shrimp have changed color and pepper is tender.
Blanch green beans in boiling salted water for 2-3 mins, until tender. Shock in ice water or run under cold water until cool. Drain.
Toss shrimp, pepper, green beans, herbs, remaining lime juice and fish sauce with noodles. Sprinkle with roasted peanuts to serve.