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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A quick low fat meal with an oriental taste. Sustitute the shrimp with 2 shredded cooken chicken breasts for a change if you wish. Ingredients:
5 ounces rice noodles |
3 tablespoons crunchy peanut butter |
4 tablespoons half fat coconut milk |
3 tablespoons sweet chili sauce |
3 scallions, sliced |
1 cucumber, peeled, halved lengthwise, deseeded and sliced |
10 ounces bean sprouts |
7 ounces cooked peeled shrimp |
Directions:
1. Cook the noodles following the pack instructions then rinse under cold water and drain thoroughly.
2. In a small saucepan melt together the peanut butter, coconut milk, sweet chili sauce and half the scallions, adding 1-2 tbs water to loosen the mixture to a drizzling consistency.
3. Mix the noodles, cucumber and beansprouts in a serving dish. Top with the shrimp, drizzle over the peanut sauce and scatter over the remaining scallions.
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