Vietnamese Rice Noodle Salad with Grilled Shrimp

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.4
  • Total Fat: 5.3 g
  • Cholesterol: 206.7 mg
  • Sodium: 280.3 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 27.1 g

View full nutritional breakdown of Vietnamese Rice Noodle Salad with Grilled Shrimp calories by ingredient
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Number of Servings: 4


    *Thai Kitchen Thin Rice Noodles, 4 oz (remove)
    *Onion Red (1 Srve = one onion), .33 serving (remove)
    **Nakano Rice Vinegar, 2 tbsp (remove)
    *Asian Home Gourmet Fish Sauce (HJAH), 1 tbsp (remove)
    *Gulf Shrimp Raw Peeled & Deveined, 16 oz (remove)
    Cabbage, fresh, 3 cup, chopped (remove)
    *Carrot, 1 7" long carrot, 1 serving (remove)
    *basil, dried, 1 tsp (remove)
    *Chopped Peanuts, 2 tbsp (remove)


It's a little on the "putzy" side, but not horrible.


Cook rice noodles according to package directions. Drain. Rinse with cold water and drain again. Meanwhile, to make dressing, stir together chopped onion (1/4 cup), vinegar, fish sauce and sugar until sugar dissolves. Set aside. Spray grill pan with olive oil-place shrimp in grill pan and cook until just opaque in center, about 2 minutes on each side. Transfer to plate. Add noodles, carrot (shredded), cabbage, basil to dressing and toss to combine. Divide noodle mixture among 4 serving plates; top evenly with shrimp. Springkle with peanuts. I sprinkled lightly with low sodium soy sauce for extra flavor.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SUNNI825.

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