Asian Noodle Salad with Shrimp |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets. Ingredients:
1 6.75-ounce package rice stick noodles (maifun) |
4 1/2 tablespoons fresh lime juice |
3 tablespoons fish sauce (such as nam pla or nuoc nam) |
4 teaspoons chili-garlic sauce |
2 teaspoons sugar |
1 pound peeled deveined cooked medium shrimp |
1 cup thinly sliced japanese cucumbers or persian cucumbers |
1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups) |
1 red bell pepper, thinly sliced |
1/2 cup (loosely packed) fresh mint leaves |
1/2 cup (loosely packed) fresh cilantro leaves |
Directions:
1. Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
2. Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
3. Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.
4. Per serving: 310.0 (kcal) calories, 3.1 % calories from fat, 1.1 g fat, 0.3 g saturated fat, 168.1 mg cholesterol, 49.9 g carbohydrates, 4.5 g dietary fiber, 5.4 g total sugars, 45.5 g net carbohydrates, 23.6 g protein Nutritional analysis provided by Bon Appétit
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