Crisp baby radishes, blanched snow peas and mini rice cakes make a light starter. The salad tastes even better with cold Asian beer to wash it down. For dessert, crumble coconut macaroons over orange sorbet.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 2 servings

　　7 tablespoons bottled oil and vinegar dressing

　　5 to 6 teaspoons fish sauce (nam pla) or soy sauce

　　4 tablespoons chopped fresh basil

　　1 tablespoon minced peeled fresh ginger

　　8 ounces cooked peeled shrimp

　　6 ounces thin dried Asian noodles (somen) or vermicelli

　　1/4 unpeeled cucumber, seeded, cut into matchstick-size strips

　　

Step 1

Whisk dressing, 5 teaspoons fish sauce, 3 tablespoons basil and ginger in large bowl to blend. Mix shrimp into dressing and let marinate 10 minutes.

　　

Step 2

Cook noodles in medium pot of boiling salted water until just tender but still firm to bite. Drain; rinse under cold water to cool quickly. Drain again. Add noodles and cucumber to shrimp. Toss to coat. Season salad to taste with salt and pepper; add remaining 1 teaspoon fish sauce, if desired. Divide salad between 2 plates. Sprinkle with remaining 1 tablespoon basil and serve.