Ingredients

• 100 g thin soy or rice noodles
• 10 shrimp
• 150 g cherry tomatoes
• 40 g cucumber
• 3 tablespoons peanuts
• 1 chili pepper
• 3 tablespoons chopped chives
• 1/2 cup mint leaves

Sauce

• 1 tablespoon freshly grated ginger
• 1/3 cup rice vinegar
• 2 tablespoons brown sugar
• 1/2 tablespoon soy sauce
• 3 tablespoons lime juice

Optional

• 1-2 tablespoons fish sauce
• fresh cilantro

Preparation

1. Prepare the noodles according to the package instructions. Cut with scissors into smaller pieces.
2. Thaw the shrimp if frozen and clean if necessary (remove the head, remove the shell, make a slit along the body on the convex side, remove the dark intestine). Rinse and pat dry.
3. Cut the cherry tomatoes in half. Wash the cucumber and cut into thin slices. Chop the peanuts. Cut the chili pepper lengthwise in half, remove the seeds and finely chop.
4. Put the ginger in a saucepan, add rice vinegar and sugar. Mix and bring to a boil.
5. Boil for about 1 minute, then add the shrimp and half of the chopped chili pepper. Cook for about 30 seconds on each side (raw gray shrimp can be cooked a little longer until they turn orange).
6. Remove from heat, add the remaining chili pepper and lime juice, soy sauce and fish sauce if using.
7. Place the noodles in a bowl, add tomatoes, cucumber and shrimp, sprinkle with mint leaves and optionally cilantro, drizzle with sauce.
8. Sprinkle with peanuts, chives and gently mix. Serve immediately. If you want to prepare the salad earlier, you must keep the sauce separate and add it just before serving.