Asian Noodle Salad With Shrimp
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Recipe: #26127
May 27, 2017
Categories: Dinner, Lunch, Main Dish, Salads, Fish/Seafood Salad, Shellfish, Shrimp, Pasta, Vegetables, Asian, Easy/Beginner Cooking, Quick Meals, Summer, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy more
"Recipe source: Bon Appetit (May 2009)"
Ingredients
Nutritional
- Serving Size: 1 (392.1 g)
- Calories 382.8
- Total Fat - 3.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 165.9 mg
- Sodium - 2156.2 mg
- Total Carbohydrate - 61.5 g
- Dietary Fiber - 5.4 g
- Sugars - 6.6 g
- Protein - 27.7 g
- Calcium - 137.1 mg
- Iron - 2.7 mg
- Vitamin C - 73.4 mg
- Thiamin - 0.2 mg
Step 1
Cook noodles in a large saucepan of boiling salted water until tender, stirring occasionally (4-5 minutes); drain; rinse with cold water; drain. Using scissors cut noodles not thirds.
Step 2
In a small bowl or jar whisk together dressing ingredients (lime juice -sugar) until sugar dissolves.
Step 3
Place shrimp in medium bowl and add 2 tablespoons dressing and toss.
Step 4
Divide noodles among 4 bowls, toss with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over and drizzle with remaining dressing.
Tips & Variations
No special items needed.
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