Directions:
- In a small bowl whisk together honey, lemon juice, and gingerroot until combined. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Thinly slice scallions diagonally and cut carrot into 1-inch-long thin julienne strips.
- In a 4-quart kettle bring 3 quarts salted water to a boil. Shell and devein shrimp. Simmer shrimp until just cooked through, about 1‚ minutes. With a slotted spoon transfer shrimp to a plate. Return water to a boil and add noodles. Cook noodles until just tender, about 3 minutes. In a colander rinse noodles under cold water to stop cooking and drain well. With scissors cut noodles into 4-inch lengths.
- Pit and peel avocado and cut into 1/4-inch dice. In a large bowl gently toss together shrimp, noodles, vegetables, dressing, and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1017.62 Kcal (4261 kJ) | ||
| Calories from fat | 510.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.68g | 87% | |
|---|---|---|---|
| Cholesterol | 98.64mg | 33% | |
| Sodium | 2081.93mg | 87% | |
| Potassium | 691.93mg | 15% | |
| Total Carbs | 115.37g | 38% | |
| Sugars | 11.09g | 44% | |
| Dietary Fiber | 9.36g | 37% | |
| Protein | 17.49g | 35% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 3.2mg | 18% | |
| Calcium | 97.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 264.12 Kcal (1106 kJ) | ||
| Calories from fat | 132.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.71g | 87% | |
|---|---|---|---|
| Cholesterol | 25.6mg | 33% | |
| Sodium | 540.36mg | 87% | |
| Potassium | 179.59mg | 15% | |
| Total Carbs | 29.94g | 38% | |
| Sugars | 2.88g | 44% | |
| Dietary Fiber | 2.43g | 37% | |
| Protein | 4.54g | 35% | |
| Vitamin C | 4.1mg | 26% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.8mg | 18% | |
| Calcium | 25.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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