Asian Shrimp and Noodle Salad

Prep 15 min
Total 15 min
Servings 4

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated February 18, 2012

Ingredients

oz uncooked rice stick noodles

tablespoons fresh lime juice

1 1/2

teaspoons fish sauce

4 1/2

teaspoons creamy peanut butter

teaspoons sugar

teaspoons grated gingerroot

teaspoons reduced-sodium soy sauce

teaspoons dark sesame oil

cloves garlic, finely chopped

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

Steps

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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.