Asian Shrimp and Vermicelli Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When you need a superfast supper, try this Asian-inspired vermicelli salad featuring shrimp, veggies, and vermicelli tossed in a homemade sauce. Ingredients:
1/3 cup cider vinegar |
1/3 cup packed dark brown sugar |
1/4 cup low-sodium soy sauce |
1 1/2 teaspoons cornstarch |
1 (7-ounce) package vermicelli, uncooked and broken in half |
1 pound peeled and deveined large shrimp |
1/2 (16-ounce) package frozen sugar snap peas (about 1 1/2 cups) |
1 red bell pepper, seeded and cut into thin strips |
1 tablespoon low-sodium soy sauce |
2 teaspoons minced peeled fresh ginger |
Directions:
1. Combine first 4 ingredients in a small saucepan, stirring until smooth. Bring to a boil over high heat, and cook, stirring constantly, 30 seconds or until thickened. Cool completely.
2. Cook pasta in boiling water 5 minutes, omitting salt and fat. Stir in shrimp, and cook 2 minutes or until shrimp are done. Place shrimp mixture in a colander; add peas, and rinse with cold water. Drain well.
3. Place shrimp mixture in a large bowl. Stir soy sauce mixture, bell pepper, 1 tablespoon soy sauce, and ginger into shrimp mixture; toss gently to coat.
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