Shrimp and Rice Noodle Lettuce Cups With Mango Vinaigrette | Oregonian Recipes
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Cooking tools:
- Pot
- Stove
- Colander
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 3 ounces rice noodles (also called maifun noodles; 1/2 of a 6-ounce package)
- 1/2 cup peach mango salsa (we used Desert Pepper Trading Co. brand)
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons vegetable oil
- 1 pound fresh shrimp meat (tiny pink shrimp)
- 2 tablespoons chopped fresh cilantro
- 2 green onions, thinly sliced
- 12 butter lettuce leaves
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