Sesame Shrimp and Noodle Salad
This light salad is filled with shrimp, vegetables and a wonderful Asian vinaigrette, all mixed together will Chinese noodles. Switch to gluten free noodles if you want or need to.
Ingredients
- 8 ounces Chinese egg noodles, (or gluten free rice noodles)
- 2 cups shrimp, cooked (about 10 ounces)
- 1 orange bell pepper , or red, cut into thin strips
- 1 cucumber, peeled, seeded, and diced
- 1/2 cup snow peas, or snap peas, sliced
- 4 green onions, thinly sliced
For the Dressing:
- 1/3 cup seasoned rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic, crushed
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground white pepper
Garnishes (optional):
- Thai basil leaves or
- Toasted black and white sesame seeds
Instructions
- Cook the noodles or according to package directions. Drain, rinse with cold water and drain again.
- Place the noodles in a large bowl. Add the shrimp and vegetables and stir to mix.
- Place the dressing ingredients in a small bowl and stir them together well.
- Pour the dressing over the noodle mixture and toss the shrimp salad to mix it all together.
- Cover the salad and chill. This salad can be chilled for several hours before serving, so it's a great make ahead.
- Yield: 4 servings
Nutrition
Calories: 165kcalCarbohydrates: 24gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 612mgPotassium: 248mgFiber: 3gSugar: 4gVitamin A: 1246IUVitamin C: 51mgCalcium: 32mgIron: 2mg
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