Appetizers / Soups / Salads

Vietnamese Shrimp and Rice Noodle Salad is for Salad.

Vietnamese Shrimp and Rice Noodle Salad takes 30 minutes to prepare.

Vietnamese Shrimp and Rice Noodle Salad takes 10 minutes to cook.

Vietnamese Shrimp and Rice Noodle Salad makes 4 servings.

The ingredients for Vietnamese Shrimp and Rice Noodle Salad are:

Dressing:
2 cloves Garlic minced or crushed
1 tsp Chinese Hot Chili Sauce (or to taste)
2 Tbl Ginger finely grated
8 Tbl Low Sodium Soy Sauce
1 Lime, juiced (I use 1 Tbl of lime rine also)
4 Tbl Water
1 Tbl Sugar or Splenda
2 Tbl Olive Oil
2 Tbl Rice Wine Vinegar
Salt and pepper to taste

Salad:
8 oz Shrimp
6 oz Rice Noodles (also known as Glass Noodles)
4 oz Edamame
1 ? Cup Shredded Cabbage
? Cup Cilantro
4 oz Bean Sprouts

Here is how you make Vietnamese Shrimp and Rice Noodle Salad:

Dressing: Simply mix all ingredients together.Shrimp: Marinate shrimp in ? the dressing for about 30 minutes. Drain Shrimp. Salt and pepper and grill or cook in oven at 400 until pink. Discard marinate.Salad: Boil Noodles according to package. Drain noodles. Mix together cabbage, edamame, bean sprouts, shrimp, and noodles. Pour dressing over. Sprinkle with chopped cilantro and serve. Serving Size: 4- 1 1/2 Cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user DEBLYNNH.

The nutritional information for Vietnamese Shrimp and Rice Noodle Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 290.2

• Total Fat: 8.4 g
• Cholesterol: 110.5 mg
• Sodium: 2,190.0 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 3.0 g
• Protein: 18.4 g

Vietnamese Shrimp and Rice Noodle Salad is Asian cuisine.