Asian shrimp and noodle salad
Preparation time: 30 min
3 oz uncooked rice stick noodles
3 tablespoons lime juice
1 1/2 teaspoons fish sauce
4 1/2 teaspoons creamy peanut butter
2 teaspoons sugar
2 teaspoons grated gingerroot
2 teaspoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, finely chopped
5 cups thinly sliced Chinese (napa) cabbage
3/4 lb cooked deveined peeled large shrimp
1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onions, if desired
Chopped fresh cilantro, if desired
1. Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
2. Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
3. In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.