Name: Saigon Shrimp and Cellophane Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese,Asian
Ingredients: 6.333 oz uncooked vermicelli rice stick noodles; 1 pound(s) cooked shrimp small size, peeled and deveined; 1 cup(s) cooked broccoli small florets; 0.5 cup(s) uncooked shallot(s) thinly sliced; 3 medium uncooked scallion(s) thinly sliced; 2 Tbsp seasoned rice wine vinegar; 1 Tbsp low sodium soy sauce; 1 Tbsp fish sauce; 0.125 tsp black pepper; 0.5 cup(s) cilantro fresh, lightly packed

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Total Time: 0:25
Prep: 0:15
Cook: 0:10
Serves: 4
Difficulty: Easy

From WW's One Pot Cookbook

Ingredients

uncooked vermicelli

6 ⅓ oz, rice stick noodles
cooked shrimp

1 pound(s), small size, peeled and deveined
cooked broccoli

1 cup(s), small florets
uncooked shallot(s)

½ cup(s), thinly sliced
uncooked scallion(s)

3 medium, thinly sliced
seasoned rice wine vinegar

2 Tbsp
low sodium soy sauce

1 Tbsp
fish sauce

1 Tbsp
black pepper

⅛ tsp
cilantro

½ cup(s), fresh, lightly packed

Instructions

Put noodles in serving bowl and add enough hot water to cover. Cover bowl with plastic wrap and soak until noodles are softened, about 10 minutes. Drain well.
Add all remaining ingredients except cilantro to noodles; toss until mixed well. Serve sprinkled with cilantro. Yields about 2 cups per serving.

Notes

Per serving: 322 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 221 mg Chol, 889 mg Sod, 44 g Carb, 4 g Sugar, 1 g Fib, 29 g Prot, 70 mg Calc.

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Saigon Shrimp and Cellophane Noodle Salad

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Saigon Shrimp and Cellophane Noodle Salad

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