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Shrimp and Noodle Salad with Asian Vinaigrette Dressing

Oxmoor House
Prep time 9 mins
Cook time 5 mins
Yield 4 servings (serving size: 2 cups)
Soy, ginger, and garlic give this nutty noodle salad an extra dimension of tantalizing flavor. Look for rice noodles in the ethnic-food section of your supermarket.


  • 2 ounces dried rice noodles (such as Hokan)
  • Asian Vinaigrette Dressing
  • 4 cups thinly sliced napa (Chinese) cabbage
  • 3/4 pound cooked peeled and deveined large shrimp
  • 1 cup snow peas, trimmed and cut diagonally in half
  • 3 cups fresh bean sprouts
  • 3 tablespoons thinly sliced green onions (optional)
  • 1/4 cup chopped fresh cilantro (optional)

Nutrition Information

  • calories 243
  • caloriesfromfat 0.0 %
  • fat 6.2 g
  • satfat 0.9 g
  • monofat 2 g
  • polyfat 2.9 g
  • protein 26.9 g
  • carbohydrate 21.4 g
  • fiber 2 g
  • cholesterol 166 mg
  • iron 4.3 mg
  • sodium 288 mg
  • calcium 116 mg

How to Make It

  1. Cook noodles in boiling water 5 minutes, omitting salt and fat; drain and rinse with cold water. Drain.

  2. While noodles cook, prepare Asian Vinaigrette Dressing; set aside.

  3. Combine noodles, cabbage, and next 3 ingredients. Add dressing, and toss well. Sprinkle salad with green onions and cilantro, if desired.

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