Asian Shrimp and Noodle Salad

Asian Shrimp and Noodle Salad

Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that’s made quickly in 15 minutes.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

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.
Makes 4 servings (2 cups)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • Total Fat 6g
      • (Saturated Fat 1g,),
    • Sodium 290mg;
    • Total Carbohydrate 21g
      • (Dietary Fiber 2g,
    • Protein 27g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 2 Vegetable;
      • 3 1/2 Very Lean Meat;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.