How to Cook Delicious Asian Shrimp and Noodle Salad

Prep Time: 15 Minutes kick off to Finish: 15 Minutes produces: 4 servings (2 cups

each)

3 tablespoons lime juice

3 oz uncooked rice adhere noodles

1½ teaspoons fish sauce

4½ teaspoons creamy peanut butter

2 teaspoons reduced-sodium soy sauce

2 teaspoons dark sesame oil

2 cloves garlic, finely chopped

2 teaspoons sugar

2 teaspoons grated gingerroot

5 cups thinly sliced Chinese (napa) cabbage

¾ lb cooked deveined peeled large shrimp

1½ cups fresh snow pea pods, strings removed, cut diagonally in half

Thinly sliced green onions, if desired

Chopped fresh cilantro, if desired

1. Starts off by cooking noodles in boiling water 3 to 4 minutes; drain and rinse with cold water. Drain well.

2. Fort he moment, in little bowl, stir fish sauce, lime juice, peanut butter, sugar, soy sauce, gingerroot, oil and garlic with whisk until smooth; set aside.

3. In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with cilantro and onions.

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