Stir-fry salad
2
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
2
Difficulty
Easy
Toss this one-bowl meal together in just 10 minutes for a wonderful Chinese-inspired shrimp and vegetable salad. Perfect for lunch or a light dinner, each bite features the delicious crunch of chow mein noodles, bean sprouts and fresh vegetables alongside tender shrimp dressed with a spicy sesame-soy dressing. A quick stir-fry of the vegetables adds a wonderful sear. The pre-cooked shrimp need only be thawed and warmed to release their wonderful texture and flavor. Serve hot or at room temperature for a complete meal or make it heartier and add some steamed brown rice.
Ingredients
Unseasoned rice vinegar
3 Tbsp
Less sodium soy sauce
1 tsp
Toasted sesame oil
1 tsp
Sambal oelek
1 tsp
Five-spice powder
¼ tsp
Cooked baby shrimp
6 oz
Unprepared frozen mixed Asian vegetables
2 cup(s)
Uncooked bean sprouts
1 cup(s)
Canned mandarin oranges in juice, drained
½ cup(s)
Scallions
2 medium
Packaged chow mein noodles
5 Tbsp
