Noodle Salad with Shrimp and Mint

Noodle Salad with Shrimp and Mint Recipe
Photo: Jan Smith
Buy precooked peeled and deveined shrimp. Prepare the dressing while noodles cook, and toss together for a supersimple, fresh-tasting meal.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 334
Caloriesfromfat 12 %
Fat 4.3 g
Satfat 0.5 g
Monofat 0.9 g
Polyfat 1 g
Protein 31.6 g
Carbohydrate 43.4 g
Fiber 1.8 g
Cholesterol 223 mg
Iron 5.6 mg
Sodium 672 mg
Calcium 43 mg

Ingredients

1 (7-ounce) package uncooked vermicelli
2 tablespoons lime juice
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons chopped fresh mint
2 teaspoons dark sesame oil
1/4 teaspoon salt
2 garlic cloves, minced
1 pound cooked shrimp, chopped
1 tablespoon chopped green onions
Lime wedges (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat; drain.

Combine lime juice and next 6 ingredients (through garlic) in a small bowl, stirring to combine.

Combine pasta and shrimp in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with onions. Serve immediately with lime wedges, if desired.

Katie and Leeann Chin,

Cooking Light

April 2006