Vietnamese Shrimp and Rice Noodle Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Dressing:2 cloves Garlic minced or crushed1 tsp Chinese Hot Chili Sauce (or to taste)2 Tbl Ginger finely grated8 Tbl Low Sodium Soy Sauce1 Lime, juiced (I use 1 Tbl of lime rine also)4 Tbl Water1 Tbl Sugar or Splenda2 Tbl Olive Oil2 Tbl Rice Wine VinegarSalt and pepper to tasteSalad:8 oz Shrimp6 oz Rice Noodles (also known as Glass Noodles)4 oz Edamame1 ½ Cup Shredded Cabbage½ Cup Cilantro4 oz Bean Sprouts
Dressing: Simply mix all ingredients together.
Shrimp: Marinate shrimp in ½ the dressing for about 30 minutes. Drain Shrimp. Salt and pepper and grill or cook in oven at 400 until pink. Discard marinate.
Salad: Boil Noodles according to package. Drain noodles. Mix together cabbage, edamame, bean sprouts, shrimp, and noodles. Pour dressing over. Sprinkle with chopped cilantro and serve.
Serving Size: 4- 1 1/2 Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DEBLYNNH.
Shrimp: Marinate shrimp in ½ the dressing for about 30 minutes. Drain Shrimp. Salt and pepper and grill or cook in oven at 400 until pink. Discard marinate.
Salad: Boil Noodles according to package. Drain noodles. Mix together cabbage, edamame, bean sprouts, shrimp, and noodles. Pour dressing over. Sprinkle with chopped cilantro and serve.
Serving Size: 4- 1 1/2 Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DEBLYNNH.
Nutritional Info Amount Per Serving
- Calories: 290.2
- Total Fat: 8.4 g
- Cholesterol: 110.5 mg
- Sodium: 2,190.0 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 3.0 g
- Protein: 18.4 g
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