Shrimp and Rice Noodle Salad
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Shrimp and Rice Noodle Salad
Directions
- Cook 1 1/2 ounces dried rice noodles according to package directions; drain and cool. Meanwhile, in a small bowl combine 3 ounces peeled and deveined cooked small shrimp; 1/4 cup fresh snow pea pods, trimmed and halved diagonally; 1/4 cup coarsely shredded carrot; 2 tablespoons coarsely snipped fresh cilantro; 2 tablespoons bottled light Asian salad dressing; and 1/4 to 1/2 of a small fresh serrano chile pepper, thinly sliced.* Toss shrimp mixture with cooked noodles. Transfer to a serving plate. Sprinkle with 1 tablespoon coarsely chopped, unsalted dry-roasted peanuts and crushed red pepper. Serve with 1 medium plum, sliced.
From the Test Kitchen
*Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Shrimp and Rice Noodle Salad)
- Per serving:
- 392 kcal ,
- 11 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 107 mg chol. ,
- 801 mg sodium ,
- 57 g carb. ,
- 4 g fiber ,
- 15 g sugar ,
- 16 g pro.