Shrimp With Rice Stick Noodles and Vegetables (Ww) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We enjoyed this simple low fat meal. If you are following WW flex plan this is only 3 points/serving. Recipe source: WW magazine (July 2008) Ingredients:
1 tablespoon rice vinegar |
1 tablespoon soy sauce |
1 teaspoon honey |
1 teaspoon sesame seed oil |
4 ounces rice sticks |
1 lb large shrimp, peeled and deveined |
1 red bell pepper, cut into strips |
1/4 lb snow peas, trimmed and cut in half diagnolly |
1/2 cucumber, halved lengthwise and sliced |
2 tablespoons cilantro, chopped |
Directions:
1. In a small cup combine dressing ingredients (vinegar - sesame oil), whisking until smooth.
2. In a large pot of boiling water cook noodles according to package directions (my package didn't have cooking directions, so I cooked them for 5 minutes), with a slotted spoon transfer noodles to a colander and drain (reserving cooking water in pot). Rinse under cold running water; drain well. Transfer to a large bowl.
3. Return cooking water to a boil. Add shrimp and cook until opaque (3-5 minutes). Rinse under cold water; drain.
4. Combine shrimp, dressing and the remaining ingredients with the noodles; toss to combine.
5. This can be made ahead and refrigerated for up to 2 days.
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