Photo of Saigon shrimp and cellophane noodle salad by WW

Saigon shrimp and cellophane noodle salad

8
6
6
Smartpoints value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This one-pot recipe makes an exotically flavored Vietnamese noodle salad come to life in under 30 minutes. Ready for a workday lunch or a light weeknight dinner, the cool noodle bowl is great for eating outside in warmer months. The cellophane noodles are super filling and pair well against the lighter shrimp and broccoli. Purchase pre-cooked shrimp and steam-in-the-bag broccoli to make prep work fast and easy. If you aren't a cilantro fan, use some thinly sliced green onions for the additional texture, color and flavor.

Ingredients

uncooked vermicelli

6 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

tsp

cilantro

½ cup(s), fresh, lightly packed

Instructions

  1. 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.
  2. 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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