Vietnamese-ish rice noodle salad with shrimp, peas, and corn from Food52

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Notes about this recipe

  • clcorbi on October 11, 2018

    I really enjoyed this--the dressing is DELICIOUS. I adjusted the recipe a bit by using edamame instead of peas, and baked tofu instead of the shrimp. I think any protein and most vegetables could work great here, depending on what's around. This salad kept well for several days' worth of lunches (with the dressing kept on the side). Definitely will be repeated.

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