Shrimp and Noodle Salad with Asian Vinaigrette Dressing

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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 0.0%
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2.9g
  • Protein: 26.9g
  • Carbohydrate: 21.4g
  • Fiber: 2g
  • Cholesterol: 166mg
  • Iron: 4.3mg
  • Sodium: 288mg
  • Calcium: 116mg


  • 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)


  1. 1. Cook noodles in boiling water 5 minutes, omitting salt and fat; drain and rinse with cold water. Drain.
  2. 2. While noodles cook, prepare Asian Vinaigrette Dressing; set aside.
  3. 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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