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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 11 minutes; Stand: 5 minutes; Cook: 6 minutes. For a slightly tangier salad, use 2 tablespoons of lemon juice in place of the rice vinegar. Ingredients:
3 1/2 ounces chinese noodles (1/3 of a 10-ounce package) |
7 teaspoons extravirgin olive oil, divided |
1 (16-ounce) package frozen shelled edamame (soybeans), thawed |
1/2 teaspoon salt, divided |
2 garlic cloves, crushed |
1 pound steamed peeled shrimp |
3/4 cup chopped red bell pepper |
1/2 cup diced peeled avocado (about 1/2 small) |
1/4 cup chopped fresh cilantro |
2 tablespoons seasoned rice vinegar |
2 tablespoons lemon juice |
2 teaspoons low-sodium soy sauce |
Directions:
1. Break noodles into large pieces. Place noodles in a large nonstick skillet, and cover with boiling water. Cover and let stand 5 minutes. Drain. Cut noodles into small pieces.
2. Wipe pan dry with paper towels. Heat 1 teaspoon oil in pan over medium-high heat. Add cooked noodles, soybeans, and 1/4 teaspoon salt; sauté 3 minutes or until thoroughly heated. Stir in garlic and shrimp; cook 3 minutes or until thoroughly heated. Remove from heat, and stir in remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients. Toss gently.
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