Asian Shrimp and Noodle Salad

By carvalhohm

Ingredients

• 3 oz uncooked rice stick noodles
• 3 tablespoons fresh lime juice
• 1 1/2 teaspoons fish sauce
• 4 1/2 teaspoons creamy peanut butter
• 2 teaspoons sugar
• 2 teaspoons grated gingerroot
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons dark sesame oil
• 2 cloves garlic, finely chopped
• 5 cups thinly sliced Chinese (napa) cabbage
• 3/4 lb cooked deveined peeled large shrimp
• 1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
• Thinly sliced green onion, if desired
• Chopped fresh cilantro, if desired

Details

Servings 4
Cooking time 15mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.

2 Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, ginger root, soy sauce, oil and garlic with whisk until smooth; set aside.

3 In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.