Thai-Style Shrimp and Noodle Salad
Packaged rice noodles
8 oz, frozen cooked salad variety, thawed
1 cup(s), fresh, cut in half diagonally
Sweet red pepper(s)
1 medium, seeded and thinly sliced
3 medium, thinly sliced
¼ cup(s), fresh, chopped
Lite honey mustard dressing
½ cup(s), (or lite honey-dijon)
Low sodium soy sauce
1 Tbsp, fresh, peeled and minced
2 medium clove(s), minced
Dark sesame oil
Unsalted dry roasted peanuts
¼ cup(s), or salted, chopped
- Place the noodles in a large bowl and add enough hot water to cover; let stand until soft, about 10 minutes; drain. Rinse under cold running water, about 1 minute; drain again. Place the noodles in a large bowl.
- Add the shrimp, snow peas, bell pepper, scallions, and cilantro to the noodles.
- Combine the dressing, soy sauce, ginger, garlic, oil, and cayenne in a small bowl; stir into the noodle and shrimp mixture. Sprinkle with the peanuts and serve at once. Yields 1 cup per serving.