This cold noodle salad is fun for summertime dinners and makes a great totable picnic and lunch dish, too. It has plenty of refreshing crispy crunch.
Ingredients
|
Qty.
|
Measurement
|
Description
|
|
6
|
large cloves
|
garlic, halved
|
|
1-1/2
|
tablespoons
|
grated fresh ginger
|
|
|
Several dashes
|
bottled hot pepper sauce
|
|
1/4
|
cup
|
apricot preserves
|
|
3
|
tablespoons
|
honey
|
|
1
|
teaspoon
|
finely shredded lemon peel
|
|
1/4
|
teaspoon
|
toasted sesame oil
|
|
3
|
tablespoons
|
rice vinegar
|
|
4
|
ounces
|
rice-flour noodles or rice sticks
|
|
1
|
cup
|
frozen peas, thawed
|
|
1
|
pound
|
cooked peeled shrimp
|
|
1
|
|
English cucumber, halved lengthwise, seeded, and sliced
|
|
6
|
|
green onions, sliced (2/3 cup)
|
|
2
|
cups
|
thinly shredded Savoy cabbage
|
|
1/2
|
cup
|
rice wine vinegar
|
|
1/4
|
teaspoon
|
salt
|
|
2
|
tablespoons
|
fresh cilantro leaves or small cilantro sprigs
|
|
1/4
|
cup
|
chopped dry roasted peanuts
|
More from Better Homes and Gardens
Preparation
Start to Finish: 30 min.
-
For sauce, in a blender container, combine garlic, ginger, hot pepper sauce, preserves, honey, lemon peel, sesame oil, and rice vinegar. Cover and blend until smooth. Stir in rice wine vinegar and salt.
-
Place the rice-flour noodles into a bowl; pour boiling water over noodles to cover. Let stand about 3 minutes or until noodles have softened; drain. Cut noodles into 2-inch pieces.
-
Toss together the rice noodles, peas, shrimp, cucumber, onion, and cabbage in a large bowl. Pour sauce over noodle mixture. Toss to coat. Sprinkle with cilantro and peanuts. Makes six (1-1/2-cup) servings.
-
Food exchanges:
2 vegetable, 2 meat, 2 starch.
Nutritional Analysis
|
Per Serving
|
Amount
|
|
calories
|
272
|
|
total fat
|
4g
|
|
saturated fat
|
1g
|
|
sodium
|
331mg
|
|
carbohydrate
|
42g
|
|
fiber
|
2g
|
|
protein
|
19g
|
|
vitamin A
|
29%
|
|
vitamin C
|
25%
|
|
calcium
|
8%
|
|
iron
|
24%
|
