in this refreshing salad


cucumber stars Crunchy


NOODLE SALAD WITH SHRIMP Crisp vegetables and tangy Vietnamese sauce


dress up shrimp and rice noodles. READY IN 15 MIN. – SERVINGS 4


½ (1 lb) bag rice noodles 1 (8 oz) can water chestnuts 1 bunch green onions ½ English cucumber ½ head Savoy cabbage


2 tbsp vegetable oil 1 (1 lb) pkg frozen peeled shrimp, thawed 3 tbsp lime juice 2 tbsp fish sauce 2 tsp sugar


Rice noodles Rice noodles are thinner and more delicate than wheat noodles, making them cook up much faster.


38 AUGUST 2017


STEP 1 Prepare the rice noodles according to package directions. Drain and rinse under cool water. Drain and rinse the water chestnuts. Slice the green onions. Halve the cucumber half lengthwise and use a spoon to scrape out the center. Slice into ¼-inch pieces. Slice the cabbage. STEP 2 Heat the oil in a heavy skillet and cook the shrimp until pink and opaque, 3 min. Set shrimp in a large bowl with prepped veggies and toss to combine. Whisk the lime juice, fish sauce, sugar, and 3 tbsp water in a bowl and toss with the noodles, vegetables, and shrimp. Divide noodles among 4 bowls.


Tip Garnish with fresh basil, chopped salted peanuts, and ¼ cup edamame.


Per serving: 445 calories, 9g fat, 1g saturated fat, 209mg cholesterol, 1095mg sodium, 64g carbohydrate, 4g fiber, 8g sugar, 30g protein


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