Rice-Noodle Salad with Shrimp and Asparagus

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 21 %
Fat 6.7 g
Satfat 1.2 g
Monofat 2.3 g
Polyfat 2.7 g
Protein 15.6 g
Carbohydrate 41.8 g
Fiber 2.7 g
Cholesterol 111 mg
Iron 3.9 mg
Sodium 532 mg
Calcium 78 mg

Ingredients

3 cups (3-inch) diagonally sliced asparagus (about 1 pound)
8 ounces uncooked fine rice noodles or angel hair pasta
1/2 cup fresh lime juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons vegetable oil
1 teaspoon salt
3/4 teaspoon crushed red pepper
1/2 teaspoon pepper
2 garlic cloves, minced
1 pound medium shrimp, cooked and peeled
1 medium cucumber, peeled, halved-lengthwise, seeded, and sliced
1 cup shredded romaine lettuce
1/2 cup thinly sliced radishes
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
3 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Steam asparagus, covered, 1 1/2 minutes. Set aside.

Cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain well.

Combine lime juice and next 6 ingredients (juice through garlic) in a large bowl, and stir well with a whisk. Add asparagus, cooked noodles, shrimp, and next 6 ingredients (shrimp through mint), and toss well. Sprinkle with chopped peanuts.

Note: Cherry tomatoes, steamed sliced carrots, broccoli florets, sugar snap peas, or green beans may be substituted for asparagus.

Note:

Jim Fobel,

April 1997
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