1 cup (100 g) snow peas, sliced into thin julienne or whole
1 package (9 oz/250 g) rice vermicelli
1/3 cup (75 ml) rice vinegar
2 green onions, thinly sliced diagonally
1 cherry pepper, seeded and finely chopped
2 tbsp sugar
1 tbsp mint, finely chopped
1 lemon, zest finely grated
In a pot of boiling water, cook the shrimp and snow peas for 1 minute or until the shrimp are cooked. Cool them in ice water and drain. Set aside.
Soak the rice vermicelli in boiling water for about 5 minutes. Rinse under cold running water and drain.
In a bowl, combine all of the ingredients. Adjust the seasoning. Serve the salad that same day.
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