Shrimp and Noodle Salad with Asian Vinaigrette Dressing |
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Prep Time: 9 Minutes Cook Time: 5 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Soy, ginger, and garlic give this nutty noodle salad an extra dimension of tantalizing flavor. Look for rice noodles in the ethnic-food section of your supermarket. Ingredients:
2 ounces dried rice noodles (such as hokan) |
asian vinaigrette dressing |
4 cups thinly sliced napa (chinese) cabbage |
3/4 pound cooked peeled and deveined large shrimp |
1 cup snow peas, trimmed and cut diagonally in half |
3 cups fresh bean sprouts |
3 tablespoons thinly sliced green onions (optional) |
1/4 cup chopped fresh cilantro (optional) |
Directions:
1. Cook noodles in boiling water 5 minutes, omitting salt and fat; drain and rinse with cold water. Drain.
2. While noodles cook, prepare Asian Vinaigrette Dressing; set aside.
3. Combine noodles, cabbage, and next 3 ingredients. Add dressing, and toss well. Sprinkle salad with green onions and cilantro, if desired.
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