Shrimp-and-Broccoli Noodle Salad
Recipe from Better Homes and Gardens

Traditional Japanese cooks serve sunomono (SOO-noh-moh-noh), a side dish of vegetables, seafood, or poultry tossed in dressings of vinegar, sugar, and seasonings for lunch or dinner.


Shrimp-and-Broccoli Noodle Salad

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Servings: Makes four
Total Time: 30 mins
Related Categories: Broccoli, Japanese Salads, Low Calorie, Low Fat, Shrimp Salad
 
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Ingredients
  • 1  pound
    broccoli, cut into florets with 2-inch-long stems (4 cups)
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  • 4  ounces
    bean threads (cellophane noodles)*
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  • 1  1-inch piece
    fresh ginger
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  • 8  ounces
    cooked and peeled small shrimp, thawed if frozen
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  • 1/4  cup
    rice vinegar
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  • 2  tablespoons
    sugar
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  • 1  tablespoon
    salad oil
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  • 1  teaspoon
    toasted sesame oil
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 1  tablespoon
    water
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Directions
1.
Cook broccoli, covered, in boiling salted water for 5 minutes or until crisp-tender; drain. Cool slightly and transfer to a large bowl. Set aside.
2.
Add bean threads to a saucepan of boiling water, then remove pan from heat. Cut ginger into thin strips and add to saucepan. Let stand for 2 to 3 minutes until noodles are pliable; drain. Rinse with cool water. Drain well. Toss noodle mixture and shrimp into broccoli.
3.
For dressing, stir together the vinegar, sugar, salad oil, sesame oil, salt, pepper, and water. Gently toss dressing into broccoli mixture until well-coated. Makes four (1-1/4-cup) servings.

Cook's Tip
Bean threads, or cellophane noodles, are dried green mung beans that become translucent "noodles" when soaked briefly in hot water. You'll find them in various sizes in Asian sections of supermarkets and at Asian grocery stores.
Recipe adapted from East-West Flavors II Cookbook, published by the West Los Angeles Japanese-American Cultural League Auxiliary.

Food Exchanges
2 vegetable, 2 starch, 1 meat, 1 fat
Nutrition information
Calories 283, Total Fat 6 g, Saturated Fat 1 g, Sodium 583 mg, Carbohydrate 41 g, Fiber 5 g, Protein 19 g. Daily Values: Vitamin A 19%, Vitamin C 143%, Iron 15%. Percent Daily Values are based on a 2,000 calorie diet
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