High-Protein Asian Shrimp Noodle Salad
Method
Cook the rice noodles according to the package directions until just tender. Drain, rinse under cold running water, and allow them to drain completely before transferring them to a large mixing bowl.
Heat a nonstick skillet over medium-high heat. Cook the shrimp for 3–4 minutes, turning once, until pink and opaque. If using pre-cooked shrimp, warm them for 1–2 minutes. Set aside to cool slightly.
Thinly slice the bell pepper, julienne the cucumber and carrot, finely shred the Napa cabbage, and slice the green onions.
In a small bowl, whisk together the soy sauce, lemon or lime juice, sesame oil, honey, grated ginger, minced garlic, and crushed red pepper flakes until well combined.
Add the vegetables, green onions, and shrimp to the bowl with the cooled rice noodles.
Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.
Sprinkle with sesame seeds just before serving and enjoy immediately, or chill for 20 minutes for an even more refreshing flavor.
Make sure the rice noodles have cooled completely before adding the dressing to prevent them from becoming sticky. For an extra burst of freshness, garnish the salad with chopped cilantro or fresh mint and a wedge of lime. Lightly toasting the sesame seeds in a dry skillet for a minute enhances their nutty aroma and adds even more depth of flavor.
Nutrition Facts
Per serving
