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Shrimp & Noodle Salad

Shrimp & Noodle Salad

Shrimp & Noodle Salad

 

INGREDIENTS


  • 4 ounces thin rice stick noodles
  • 12 raw jumbo shrimp, peeled and deveined leaving tails intact
  • ¼ cup HOUSE OF TSANG® SZECHUAN SPICY™ stir-fry sauce
  • 2 tablespoons honey
  • 1 cup thinly sliced red bell peppers
  • 1 cup sugar snap peas, blanched
  • ¼ cup thinly sliced red onion
  • ⅔ cup shredded carrot
  • 2 tablespoons coarsely chopped mint leaves
  • 2 tablespoons coarsely chopped cilantro leaves
  • ⅓ cup coarsely chopped peanuts
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DIRECTIONS


1. Cook noodles according to package directions. Place in cold water; drain.
2. Prepare grill for medium-high. Grease grill. In small bowl, combine shrimp, ¼ cup stir-fry sauce and honey toss to coat. Cook shrimp 2 minutes on each side or until pink and just cooked. Remove to tray; cover to keep warm.
3. Arrange noodles, peppers, peas, onion, carrot, mint and cilantro on four serving plates. Top with shrimp. Sprinkle with peanuts.
 
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