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.


Noodle Salad with Shrimp

by 1  person


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Ingredients
  • 6   
    large cloves garlic, halved
  • 1 1/2  tablespoons 
    grated fresh ginger
  •  
    several dashes bottled hot pepper sauce
  • 1/4  cup 
    apricot preserves
  • 3   tablespoons 
    honey
  • 1   teaspoon 
    finely shredded lemon peel
  • 1/4  teaspoon 
    toasted sesame oil
  • 3   tablespoons 
    rice vinegar
  • 4   ounces 
    rice-flour noodles or rice sticks
  • 1   cup 
    frozen peas, thawed
  • 1   pound 
    cooked peeled shrimp
  • 1   
    English cucumber, halved lengthwise, seeded, and sliced
  • 6   
    green onions, sliced (2/3 cup)
  • 2   cups 
    thinly shredded Savoy cabbage
  • 1/2  cup 
    rice wine vinegar
  • 1/4  teaspoon 
    salt
  • 2   tablespoons 
    fresh cilantro leaves or small cilantro sprigs
  • 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
Per Serving: cal. (kcal) 272, Fat, total (g) 4, sat. fat (g) 1, carb. (g) 42, fiber (g) 2, pro. (g) 19, vit. A (RE) 299, vit. C (mg) 15, sodium (mg) 331, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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