Pepper-Shrimp-And-Noodle Salad With Crunchy Spring Vegetables Recipe
Recipe By Martha Stewart
For this dinner salad, chilled noodles are tossed with a peanut-ginger dressing and topped with sauted shrimp, cucumber, radishes, and a handful of fresh mint and cilantro.
4.2
29 Rating -
Rate
55minstotal
55m.total
plan
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ingredients serves
serves4
Add to Shopping ListIngredients for Pepper-Shrimp-And-Noodle Salad With Crunchy Spring Vegetables Recipe
- 2 tablespoon Smooth Natural Peanut Butter
- 2 tablespoon Unseasoned rice vinegar
- 2 tablespoon Reduced sodium soy sauce or tamari
- 1 tablespoon Pure maple syrup
- 1 teaspoon Grated fresh ginger
- 1 teaspoon Hot sesame oil
- 1/2 cup Vegetable Oil
- 10 ounce Wheat noodles, such as fresh or dry ramen, or thin spaghetti
- 1/4 cup Very thinly sliced garlic
- As required Kosher Salt And Freshly Ground Pepper
- 12 ounce Large Shrimp, Peeled And Deveined
- 1 cup Julienned english cucumber
- 1 cup Julienned watermelon radishes or green radishes, or a combination
Nutrition
value
value
813
calories per serving
44 g Fat28 g Protein75 g Carbs5 g FiberOther
Current Totals
- Fat44g
- Protein28g
- Carbs75g
- Fiber5g
MacroNutrients
- Carbs75g
- Protein28g
- Fiber5g
Fats
- Fat44g
Vitamins & Minerals
- Calcium117mg
- Iron3mg
- Vitamin A67mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B960mcg
- Vitamin B122mcg
- Vitamin C11mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium87mg
- Manganese< 1mg
- Phosphorus330mg
- Selenium37mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart