Shrimp Noodle Salad
| Number of portions: 1 | Prep time: 10 minutes | Total time: 30 minutes |
Ingredients
- 2 oz (57 g) dried soba or buckwheat noodles
- 1 tsp (5 mL) canola oil
- 12 medium peeled and deveined shrimp, frozen and thawed or fresh
- 2 cups savoy cabbage, shredded
- 1 medium carrot, shredded
- 1 green onion, thinly sliced
- ½ fresh Thai red chili, thinly sliced
- 1 tsp (5 mL) sesame oil
- 2 tbsp (30 mL) unseasoned rice wine vinegar
Directions
- Cook noodles according to package directions; drain using a colander and pour noodles into a large bowl of cold water.
- Rub the noodles between your hands to remove excess starch.
- Drain the cold water, rinse the noodles again and return noodles to the bowl; set aside.
- Heat canola oil in a small skillet over medium high heat.
- Add shrimp; cook for 2-3 minutes per side or until shrimp is pink and cooked through. Remove shrimp from pan onto a plate; set aside.
- Combine cabbage, carrot, green onion, Thai red chilies, sesame oil, and rice wine vinegar.
- Mix in cooked noodles and shrimp.
| Nutrient | Per portion |
| Calories | 335 kcal |
| Protein | 25 g |
| Carbohydrates | 37 g |
| Fat | 11 g |
| Fibre | 6 g |
| Sodium | 433 mg |