Pickled Shrimp, Take Two

I've consumed the rest of the pickled shrimp I picked up from An Choi's stand at the Grub Street Food Festival (I have no idea how long pickled seafood lasts, so I thought it was a good idea to eat it all fairly quickly). My happiest use for it, I think, was in a version of a Vietnamese style cold noodle salad (a.k.a. bun). I tossed some lettuce with olive oil (it's all I had!), a little lime juice, and some of pickled green mango and dried chili flakes with salt I'd bought with the shrimp. I put everything in a bowl, topped it with a handful of cooked, rinsed noodles I'd tossed with a little more oil, soy sauce, and lime juice, and finished the dish with a few of the pickled shrimp.

(And you must be wondering, "Why are the noodles black?!" They are black bean noodles that someone gave to me after finding them lame. I gave them a shot, but must concur--they're terrible! Really, health food people, do you really think this crap is a good idea? And who thinks this is good? Eek.)