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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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salad Ingredients:
95 g cellophane noodles |
1/4 cup carrots, juliened |
1/4 cup bell pepper, juliened |
1/4 cup sugar snap peas |
85 g shrimp |
1 tsp peanut butter |
2 tbsp rice vinegar |
1 tsp brown sugar |
1 tsp sesame oil |
1 dash red pepper flakes |
1 dash salt |
1 tbsp scallions, chopped |
1 tbsp coriander, chopped |
Directions:
1. Cook 1/3 cup cellophane noodles or angel-hair pasta. With 1 minute cooking time remaining, add the 1/4 cup each julienned red bell pepper, julienned carrot, and sugar snap peas.
2. Remove noodles and vegetables from pot; set pasta aside and rinse vegetables with cold water.
3. Add 3 ounces peeled shrimp to pot; simmer 3 minutes, drain.
4. Whisk together 1 teaspoon peanut butter, 2 tablespoons rice vinegar, 1 teaspoon brown sugar, juice of 1/2 lime, 1 teaspoon sesame oil, and a dash each red pepper flakes and sea salt. Toss noodles, vegetables, and shrimp with 1/4 cup sprouts and 1 tablespoon each chopped scallion and chopped cilantro. Drizzle with dressing.
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