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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: 2 cups)
  • Cook time: 5 Minutes
  • Prep time: 9 Minutes

Ingredients

  • 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)

Preparation

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.

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
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