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Saigon Shrimp and Cellophane Noodle Salad

6
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
From WW's One Pot Cookbook

Ingredients

uncooked vermicelli

6⅓ 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

  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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