A light and refreshing salad that pairs beautifully with St. Supery’s un oaked Chardonnay.

Recipe by Chef Ron Barber

For the Dressing:

¼-cup rice vinegar
¼-cup fish sauce
2 tablespoons sugar
2 tablespoons fresh limejuice
2 garlic cloves – minced

½-teaspoon red pepper flakes
1 pound large shrimp – shelled and deveined
1 English cucumber – peeled, seeded and cut into julienne strips
1 large carrot – peeled and cut into julienne strips
¼ cup chopped cilantro
¼ cup chopped mint
1 package Maifun rice stick noodles (6.75 oz.)

Stir all dressing ingredients together until the sugar is dissolved.  Cover and refrigerate. Cook the shrimp in simmering salted water until they turn pink, about 4 or 5 minutes, and allow to cool. Soak the Maifun noodles in hot water according to package instructions and rinse with cold water.

In a large bowl, toss the shrimp, noodles and vegetables with the dressing and divide among 4 bowls.
Serves 4