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 min
  • Total Time 15 min
  • Servings 4

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Sodium
290mg
290%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.