Asian Shrimp and Vermicelli Salad

Oxmoor House
When you need a superfast supper, try this Asian-inspired vermicelli salad featuring shrimp, veggies, and vermicelli tossed in a homemade sauce.
4 servings (serving size: 1 3/4 cups)


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1/3 cup cider vinegar
1/3 cup packed dark brown sugar
1/4 cup low-sodium soy sauce
1 1/2 teaspoons cornstarch
1 (7-ounce) package vermicelli, uncooked and broken in half
1 pound peeled and deveined large shrimp
1/2 (16-ounce) package frozen sugar snap peas (about 1 1/2 cups)
1 red bell pepper, seeded and cut into thin strips
1 tablespoon low-sodium soy sauce
2 teaspoons minced peeled fresh ginger


Prep: 10 Minutes
Cook: 9 Minutes

Combine first 4 ingredients in a small saucepan, stirring until smooth. Bring to a boil over high heat, and cook, stirring constantly, 30 seconds or until thickened. Cool completely.

Cook pasta in boiling water 5 minutes, omitting salt and fat. Stir in shrimp, and cook 2 minutes or until shrimp are done. Place shrimp mixture in a colander; add peas, and rinse with cold water. Drain well.

Place shrimp mixture in a large bowl. Stir soy sauce mixture, bell pepper, 1 tablespoon soy sauce, and ginger into shrimp mixture; toss gently to coat.

Created date

April 2009

Nutritional Information

Calories 402
Caloriesfromfat 4 %
Fat 1.9 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.8 g
Protein 26.9 g
Carbohydrate 68.9 g
Fiber 5.8 g
Cholesterol 161 mg
Iron 6.1 mg
Sodium 862 mg
Calcium 114 mg