4 servings (serving size: 1 3/4 cups)

Prep: 11 minutes; Stand: 5 minutes; Cook: 6 minutes. For a slightly tangier salad, use 2 tablespoons of lemon juice in place of the rice vinegar.

How to Make It

Step 1

Break noodles into large pieces. Place noodles in a large nonstick skillet, and cover with boiling water. Cover and let stand 5 minutes. Drain. Cut noodles into small pieces.

Step 2

Wipe pan dry with paper towels. Heat 1 teaspoon oil in pan over medium-high heat. Add cooked noodles, soybeans, and 1/4 teaspoon salt; sauté 3 minutes or until thoroughly heated. Stir in garlic and shrimp; cook 3 minutes or until thoroughly heated. Remove from heat, and stir in remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients. Toss gently.

Cooking Light Superfast Suppers

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