"Mark P. Nelson" > wrote in message
...
> "kilikini" > wrote in
> :
>
> > It's getting really hot outside and I'm not exactly in the mood to do
> > much cooking. So, I thought about what I felt like eating and BING!
> > I can always make a shrimp pasta salad - which I love, but I'm getting
> > really tired of the way that I make it and was looking for a twist on
> > it that I haven't thought of yet. I've Googled and most seem to have
> > many of the same ingredients that mine does. Anyone have any good,
> > interesting recipes?
> >
> > This is what I usually do: shell pasta, mayo, celery, dill, lemon
> > juice, diced onion and I sometimes add peas and/or crab.
> >
> > Boring! Help me perk it up, please. Ideas?
> >
> > kili
> >
>
> Here is a south-east asian-type salad that my wife really loves. It is a
> great picnic dish. You can take it to the ballpark in a small cooler and
> spend the money you save not buying over-priced hotdogs on over-priced
> beer to wash it down instead.
>
> I like to use 8" long Japanese wheat noodles, sold around here as
> tomoshiraga somen, but any type of noodle would do. When I say ground
> spices, you can either do them in the mortar and pestle or in a spare
> coffee grinder you keep for spices. It's much better to buy them whole
> and grind them when you need them.
>
> 8<----------------------------
>
> Yam Vietnam
>
> ½ tsp. coriander seeds, ground
> 3 garlic cloves, minced
> 1 tsp. fresh black pepper, ground
> 3 Tbsp. rice vinegar
> 2 Tbsp. lime juice
> 1 tsp. salt
> 1 tsp. sugar
> ½ tsp. dried chili pepper, ground
> 1 lb. pork from loin chops.
> 1 lb. largish salad-sized shrimp
> 1 cucumber, peeled and sliced
> 1 tsp. fresh mint, torn into little pieces
> 3 green onions, chopped
> ¼ cup chopped cilantro
> ½ lb. oriental noodles
>
> Slice the pork into thin strips about an inch or so long, half an inch
> wide, and an eighth of an inch thick.
>
> Cook the pork over medium-high heat, stirring constantly, in a wok or a
> skillet, using a little sesame oil.
>
> Cook the noodles according to the directions on the package.
>
> Combine the sugar, salt, vinegar, lime juice, onions, cilantro, and
> spices in a bowl. Add the pork, shrimp, cucumber, and noodles and toss.
> Adorn with mint and serve.
>
> If you're not going to serve it right away, save adding the shrimp until
> you're ready.
>
> May be chilled for a couple of hours, but serve it soon, and not cold.
>
> 8<----------------------------
>
> Mark.
>

Fabulous! I adore Vietnamese and we have a great Asian market about an hour
away that we need to go to soon. Thanks, Mark. :~)

kili