Noodle Salad with Shrimp
Ready to serve in only 20 minutes, this Asian shrimp and noodle dinner in a bowl recipe is fun to serve summertime or anytime. Rice-flour noodles are thin and nearly translucent. Look for them in ethnic food aisles of supermarkets.
Ingredients
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6 large cloves garlic, halved
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1-1/2 tablespoons grated fresh ginger
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Several dashes bottled hot pepper sauce
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1/4 cup apricot preserves
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3 tablespoons honey
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1 teaspoon finely shredded lemon peel
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1/4 teaspoon toasted sesame oil
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3 tablespoons rice vinegar
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4 ounces rice-flour noodles or rice sticks
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1 cup frozen peas, thawed
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1 pound cooked peeled shrimp
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1 English cucumber, halved lengthwise, seeded, and sliced
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6 green onions, sliced (2/3 cup)
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2 cups thinly shredded Savoy cabbage
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1/2 cup rice wine vinegar
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1/4 teaspoon salt
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2 tablespoons fresh cilantro leaves or small cilantro sprigs
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1/4 cup chopped dry roasted peanuts
Directions
1.
For sauce, in a blender container, combine garlic, ginger, hot pepper sauce, preserves, honey, lemon peel, sesame oil, and rice vinegar. Cover and blend until smooth. Stir in rice wine vinegar and salt.
2.
Place the rice-flour noodles into a bowl; pour boiling water over noodles to cover. Let stand about 3 minutes or until noodles have softened; drain. Cut noodles into 2-inch pieces.
3.
Toss together the rice noodles, peas, shrimp, cucumber, onion, and cabbage in a large bowl. Pour sauce over noodle mixture. Toss to coat. Sprinkle with cilantro and peanuts. Makes 6 servings.
Nutrition information
Calories 272, Total Fat 4 g, Saturated Fat 1 g, Sodium 331 mg, Carbohydrate 42 g, Fiber 2 g, Protein 19 g. Daily Values: Vitamin A 29%, Vitamin C 25%, Calcium 8%, Iron 24%.
Percent Daily Values are based on a 2,000 calorie diet
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