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Photo: Jan Smith Photo by: Photo: Jan Smith

Noodle Salad with Shrimp and Mint

Buy precooked peeled and deveined shrimp. Prepare the dressing while noodles cook, and toss together for a supersimple, fresh-tasting meal.

Cooking Light APRIL 2006

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


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 12%
  • Fat: 4.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1g
  • Protein: 31.6g
  • Carbohydrate: 43.4g
  • Fiber: 1.8g
  • Cholesterol: 223mg
  • Iron: 5.6mg
  • Sodium: 672mg
  • Calcium: 43mg

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Noodle Salad with Shrimp and Mint Recipe