Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens


Credit: Jacob Fox

Recipe Summary

15 mins
1 2/3 cups


Ingredient Checklist


Instructions Checklist
  • 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.



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

392 calories; fat 11g; cholesterol 107mg; saturated fat 2g; carbohydrates 57g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 15g; protein 16g; vitamin a 5733.6IU; vitamin c 26mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.4mg; vitamin b6 0.3mg; folate 40.3mcg; vitamin b12 0.5mcg; sodium 801mg; potassium 404mg; calcium 90.9mg; iron 1.6mg.