Shrimp and Noodle Salad with Asian Vinaigrette Dressing

Shrimp and Noodle Salad with Asian Vinaigrette Dressing Recipe
Oxmoor House
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.


4 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 5 Minutes

Nutritional 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


2 ounces dried rice noodles (such as Hokan)
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)


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.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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