Rice-Noodle Salad with Shrimp and Asparagus

Rice-Noodle Salad with Shrimp and Asparagus

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups diagonally sliced (3-inch) asparagus (about 1 pound)

  • 8

    ounces uncooked fine rice noodles or angel hair pasta

  • ½

    cup fresh lime juice

  • 2

    tablespoons minced peeled fresh ginger

  • tablespoons vegetable oil

  • 1

    teaspoon salt

  • ¾

    teaspoon crushed red pepper

  • ½

    teaspoon pepper

  • 2

    garlic cloves minced

  • 1

    pound medium shrimp cooked and peeled

  • 1

    medium cucumber peeled, halved-lengthwise, seeded, and sliced

  • 1

    cup shredded romaine lettuce

  • ½

    cup thinly sliced radishes

  • ½

    cup sliced green onions

  • cup chopped fresh cilantro

  • cup chopped fresh mint

  • 3

    tablespoons chopped unsalted, dry-roasted peanuts

Directions

Steam asparagus, covered, 1 1/2 minutes. Set aside. Cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain well. Combine lime juice and next 6 ingredients (juice through garlic) in a large bowl, and stir well with a whisk. Add asparagus, cooked noodles, shrimp, and next 6 ingredients (shrimp through mint), and toss well. Sprinkle with chopped peanuts. Serving Size: 2 cups


Nutrition

Facebook Conversations