Asian Shrimp and Noodle Salad

 

3

oz uncooked rice stick noodles

3

tablespoons fresh lime juice

1 1/2

teaspoons fish sauce

4 1/2

teaspoons creamy peanut butter

2

teaspoons sugar

2

teaspoons grated gingerroot

2

teaspoons reduced-sodium soy sauce

2

teaspoons dark sesame oil

2

cloves garlic, finely chopped

5

cups thinly sliced Chinese (napa) cabbage

3/4

lb cooked deveined peeled large shrimp

1 1/2

cups fresh snow pea pods, strings removed, cut diagonally in half

Thinly sliced green onion, if desired

Chopped fresh cilantro, if desired

• 1 Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
• 2 Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
• 3 In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.