Ready to serve in only 20 minutes, this Asian shrimp and noodle dinner in a bowl recipe is fun to serve summertime or anytime. Rice-flour noodles are thin and nearly translucent. Look for them in ethnic food aisles of supermarkets.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For sauce, in a blender container, combine garlic, ginger, hot pepper sauce, preserves, honey, lemon peel, sesame oil, and rice vinegar. Cover and blend until smooth. Stir in rice wine vinegar and salt.

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  • Place the rice-flour noodles into a bowl; pour boiling water over noodles to cover. Let stand about 3 minutes or until noodles have softened; drain. Cut noodles into 2-inch pieces.

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  • Toss together the rice noodles, peas, shrimp, cucumber, onion, and cabbage in a large bowl. Pour sauce over noodle mixture. Toss to coat. Sprinkle with cilantro and peanuts. Makes 6 servings.

Nutrition Facts

272 calories; 4 g total fat; 1 g saturated fat; 331 mg sodium. 42 g carbohydrates; 2 g fiber; 19 g protein; 299 RE vitamin a; 15 mg vitamin c; 81 mg calcium; 4 mg iron;

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