Stir-fry salad
5
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
Low sodium soy sauce
1 tsp
Toasted sesame oil
1 tsp
Sambal oelek
1 tsp
Five-spice powder
0.25 tsp
Frozen salad size shrimp
6 oz
Unprepared frozen mixed Asian vegetables
2 cup(s)
Uncooked bean sprouts
1 cup(s)
Canned mandarin oranges juice pack (drained)
0.5 cup(s)
Uncooked scallion(s)
2 medium
Packaged chow mein noodles
5 Tbsp
Instructions
1
Whisk vinegar, soy sauce, sesame oil, sambal and five-spice powder in a big bowl until well combined. Add shrimp, vegetables, bean sprouts, orange sections and scallions; toss well to coat. Divide between 2 plates; top each with 2 1/2 tablespoons chow mein noodles.
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