ASIAN SHRIMP NOODLE SALAD

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Asian Shrimp Noodle Salad image

This is the easiest of salads to prepare and it's healthy too with lots of fresh veggies and no oil. I think it tastes best if you let it marinate in the dressing for an hour or so but you can serve it right away as well. If you like a bit of kick, add some chopped hot chili peppers.

Provided by Sackville

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 16

250 g thick long egg noodles (like those used in a chinese stir fry - I use Sharwood's)
500 g cooked shrimp, tails and shells removed
2 cups bean sprouts
1 carrot, thinly sliced
1 red pepper, chopped or cut into slivers
1 cup zucchini, chopped or cut into rounds
4 green onions, sliced
1/4 cup chopped of fresh mint
1/4 cup chopped fresh coriander
mint sprig, for garnish
1/4 cup fish sauce
1/4 cup rice vinegar
2 tablespoons granulated sugar
4 cloves garlic, minced
1 tablespoon lime, juice
1/4 teaspoon chili paste or 1/4 teaspoon curry powder (these will give two very different tastes)

Steps:

  • Cook noodles according to package directions.
  • Drain, rinse and let cool completely.
  • In large serving bowl, combine shrimp, bean sprouts, carrot, red pepper, zucchini, green onions, mint, coriander and cooled noodles.
  • Whisk dressing ingredients together, pour over the salad and toss to coat evenly.
  • Garnish with mint sprigs.

Nutrition Facts : Calories 857.1, Fat 10, SaturatedFat 2.3, Cholesterol 428, Sodium 2578.1, Carbohydrate 124.6, Fiber 10.5, Sugar 26, Protein 68.4

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