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Asian Shrimp and Noodle Salad

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By Betty Crocker Kitchens
Updated Feb 18, 2012
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Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that’s made quickly in 15 minutes.

Asian Shrimp and Noodle Salad

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 14
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Ingredients

  • 3 oz uncooked rice stick noodles
  • 3 tablespoons fresh lime juice
  • 1 1/2 teaspoons fish sauce
  • 4 1/2 teaspoons creamy peanut butter
  • 2 teaspoons sugar
  • 2 teaspoons grated gingerroot
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 2 cloves garlic, finely chopped
  • 5 cups thinly sliced Chinese (napa) cabbage
  • 3/4 lb cooked deveined peeled large shrimp
  • 1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
  • Thinly sliced green onion, if desired
  • Chopped fresh cilantro, if desired

Instructions

  • Step 
    1
    Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
  • Step 
    2
    Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
  • Step 
    3
    In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Nutrition

250 Calories
6g Total Fat
27g Protein
21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Total Fat
6g
0%
Saturated Fat
1g
0%
Sodium
290mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
2g
0%
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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