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Asian Noodle Salad with Shrimp

3.7

(30)

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Asian Noodle Salad with ShrimpLisa Hubbard

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 4 servings

Ingredients

1 6.75-ounce package rice stick noodles (maifun)
4 1/2 tablespoons fresh lime juice
3 tablespoons fish sauce (such as nam pla or nuoc nam)
4 teaspoons chili-garlic sauce
2 teaspoons sugar
1 pound peeled deveined cooked medium shrimp
1 cup thinly sliced Japanese cucumbers or Persian cucumbers
1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)
1 red bell pepper, thinly sliced
1/2 cup (loosely packed) fresh mint leaves
1/2 cup (loosely packed) fresh cilantro leaves

Preparation

  1. Step 1

    Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.

    Step 2

    Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.

    Step 3

    Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.

Nutrition Per Serving

Per serving: 310.0 (kcal) calories
3.1 % calories from fat
1.1 g fat
0.3 g saturated fat
168.1 mg cholesterol
49.9 g carbohydrates
4.5 g dietary fiber
5.4 g total sugars
45.5 g net carbohydrates
23.6 g protein
#### Nutritional analysis provided by Bon Appétit
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