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.
Ingredients 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
0.5 cup Vegetable Oil
10 ounce Wheat noodles, such as fresh or dry ramen, or thin spaghetti
0.25 cup Very thinly sliced garlic
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
813
calories per serving
44 g Fat28 g Protein75 g Carbs5 g FiberOther
Current Totals
44 g Fat
28 g Protein
75 g Carbs
5 g Fiber
MacroNutrients
Carbs
75 g
Protein
28 g
Fiber
5 g
Fats
Fat
44 g
Vitamins & Minerals
Calcium
117 mg
Iron
3 mg
Vitamin A
67 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
60 mcg
Vitamin B12
2 mcg
Vitamin C
11 mg
Vitamin E
6 mg
Copper
0 mcg
Magnesium
87 mg
Manganese
1 mg
Phosphorus
330 mg
Selenium
37 mcg
Zinc
2 mg
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