Fresh but filling this Asian salad from "Cool Noodles" in the May 2004 issue of Canadian Living is perfect for picnic or patio. You can top the noodles of this wholesome lunch or supper with other kinds of seafood or even chicken. Natural peanut butter is available in supermarkets and bulk food stores.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2004
Ingredients
Method
Peanut Sauce: In small saucepan, heat sesame oil with hot pepper flakes over medium-low heat just until pepper begins to darken; pour into bowl. Add peanut butter, rice vinegar, soy sauce, fish sauce, five-spice powder, salt, minced garlic and 1/3 cup (75 mL) water; mix well and set aside. (Make-ahead: Cover and refrigerate for up to 3 days; bring to room temperature.)
Pinch off root ends of bean sprouts; place sprouts in colander. Immerse colander in large pot of boiling salted water for 5 seconds. Remove colander and immediately chill under cold water; drain sprouts and set aside.
Add noodles to boiling salted water in pot; cook until tender but firm, about 5 minutes. Drain and chill under cold water; drain well. In shallow serving bowl, mix noodles with sesame oil. Attractively top with bean sprouts, cucumber, shrimp and coriander. (Make-ahead: Cover and refrigerate for up to 2 hours.) Pour peanut sauce over top; toss to serve.
Nutritional facts <b>Per serving:</b> about
- Sodium 1184 mg
- Protein 40 g
- Calories 818.0
- Total fat 44 g
- Cholesterol 166 mg
- Saturated fat 11 g
- Total carbohydrate 71 g
%RDI
- Iron 41.0
- Folate 51.0
- Calcium 10.0
- Vitamin A 8.0
- Vitamin C 25.0
