ASIAN SHRIMP NOODLE SALAD

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

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

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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