Rice-Noodle Salad with Shrimp and Asparagus

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 21%
  • Fat: 6.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.7g
  • Protein: 15.6g
  • Carbohydrate: 41.8g
  • Fiber: 2.7g
  • Cholesterol: 111mg
  • Iron: 3.9mg
  • Sodium: 532mg
  • Calcium: 78mg


  • 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


  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.
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