Savory Asian Noodle & Walnut Salad

Savory Asian Noodle & Walnut Salad

DESCRIPTION

Toasted walnuts tossed with a flavorful Asian noodle salad served with grilled shrimp makes for a perfect weeknight meal.

Total Time
45 Mins
Serves
4
Meal

Total Time

Prep Time
25 Mins
Cook Time
20 Mins
Total Time
45 Mins

Nutrition

Calories
430 cal
Total Fat
13 g
Polyunsaturated Fat
8 g
Cholesterol
240 mg
Sodium
1240 mg
Carbohydrates
48 g
Dietary Fiber
7 g
Protein
34 g

Ingredients

  • 1/2 cup chopped California walnuts
  • 6 ounces vermicelli rice noodles
  • 1/2 cup prepared fat-free Asian-style salad dressing, plus 3 tablespoons
  • 1 pound medium shrimp, peeled and deveined (about 16 shrimp)
  • Salt and pepper to taste
  • 1 red bell pepper, cut into julienne strips
  • 3/4 cup green onions, thinly sliced, (about 8-10)
  • 1 large English cucumber, peeled, seeded and thinly sliced
  • 3/4 cups bean sprouts
  • 1 carrot, peeled and cut into julienne strips, or grated
  • 1/3 cup chopped cilantro
  • 2 teaspoons grated fresh ginger
  • 1 head butter lettuce
  • 4 cups mixed Asian greens, i.e. mizuna, tat soi, red mustard, napa cabbage
  • Cilantro leaves for garnish

Preparation

  1. Preheat oven to 350°F. Arrange walnuts in a single layer on a sheet pan and toast until lightly browned, about 5 -7 minutes. Cool.
  2. Bring 6 cups of water to a boil. Add vermicelli rice noodles and cook for 3-4 minutes. Drain well, cool slightly, and toss with 1/2 cup dressing. Chill noodles.
  3. Season shrimp lightly with salt and pepper. Thread shrimp on short bamboo skewers, allowing 2 per skewer. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Sear shrimp in pan until pink, about 3 minutes per side. Brush shrimp with 2 tablespoons dressing. Set aside to cool.
  4. Toss chilled rice noodles with 1/2 of the walnuts, bell pepper, green onions, cucumber, bean sprouts, carrot, cilantro, and ginger.
  5. Wash butter lettuce and divide between 4 plates. Toss Asian greens with remaining tablespoon of dressing and arrange in butter lettuce cups. Place rice noodles next to greens. Arrange 2 skewers of shrimp on each salad. Sprinkle remaining walnuts overall. Garnish with cilantro leaves.