Rice-Noodle Salad with Shrimp and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 cups (3-inch) diagonally sliced asparagus (about 1 pound) |
8 ounces uncooked fine rice noodles or angel hair pasta |
1/2 cup fresh lime juice |
2 tablespoons minced peeled fresh ginger |
1 1/2 tablespoons vegetable oil |
1 teaspoon salt |
3/4 teaspoon crushed red pepper |
1/2 teaspoon pepper |
2 garlic cloves, minced |
1 pound medium shrimp, cooked and peeled |
1 medium cucumber, peeled, halved-lengthwise, seeded, and sliced |
1 cup shredded romaine lettuce |
1/2 cup thinly sliced radishes |
1/2 cup sliced green onions |
1/3 cup chopped fresh cilantro |
1/3 cup chopped fresh mint |
3 tablespoons chopped unsalted, dry-roasted peanuts |
Directions:
1. Steam asparagus, covered, 1 1/2 minutes. Set aside.
2. Cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain well.
3. Combine lime juice and next 6 ingredients (juice through garlic) in a large bowl, and stir well with a whisk. Add asparagus, cooked noodles, shrimp, and next 6 ingredients (shrimp through mint), and toss well. Sprinkle with chopped peanuts.
4. Note: Cherry tomatoes, steamed sliced carrots, broccoli florets, sugar snap peas, or green beans may be substituted for asparagus.
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