Noodle Salad with Shrimp
Recipe from Better Homes and Gardens

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

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Servings: 6 servings
Total Time: 20 mins
Related Categories: Cabbage, Cucumbers, Low Calorie, Low Fat, Low Sodium, Quick and Easy, Shrimp Salad, Shrimp Salad

 
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Ingredients
  • 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
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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: 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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