Pepper-Shrimp-And-Noodle Salad With Crunchy Spring Vegetables Recipe

Name: Pepper-shrimp-and-noodle Salad With Crunchy Spring Vegetables Recipe
Total time: 55 min
Yield: 4
Cuisine: Chinese

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.

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55m.total

Pepper-Shrimp-And-Noodle Salad With Crunchy Spring Vegetables

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Ingredients for Pepper-Shrimp-And-Noodle Salad With Crunchy Spring Vegetables Recipe

1/2 tablespoon Smooth Natural Peanut Butter
1/2 tablespoon Unseasoned rice vinegar
1/2 tablespoon Reduced sodium soy sauce or tamari
1/4 tablespoon Pure maple syrup
1/4 teaspoon Grated fresh ginger
1/4 teaspoon Hot sesame oil
0.13 cup Vegetable Oil
2.50 ounce Wheat noodles, such as fresh or dry ramen, or thin spaghetti
0.06 cup Very thinly sliced garlic
As required Kosher Salt And Freshly Ground Pepper
3 ounce Large Shrimp, Peeled And Deveined
1/4 cup Julienned english cucumber
1/4 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

Fat
44g
Protein
28g
Carbs
75g
Fiber
5g

MacroNutrients

Carbs
75g
Protein
28g
Fiber
5g

Fats

Fat
44g

Vitamins & Minerals

Calcium
117mg
Iron
3mg
Vitamin A
67mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
4mg
Vitamin B6
< 1mg
Vitamin B9
60mcg
Vitamin B12
2mcg
Vitamin C
11mg
Vitamin E
6mg
Copper
< 1mcg
Magnesium
87mg
Manganese
< 1mg
Phosphorus
330mg
Selenium
37mcg
Zinc
2mg

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