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Rice-Noodle Salad with Shrimp and Asparagus

Yield 6 servings (serving size: 2 cups)

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

Nutrition 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

How to Make It

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

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

  3. 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.

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