These shrimp noodle bowls are best served cold. Make it ahead of time and tote it for lunch.
Ingredients
1 (3 ounce) package ramen noodles (flavor packet discarded)
8 ounces frozen cooked shrimp, thawed
½ cup julienned red bell pepper
½ cup shredded carrot
½ cup thinly bias-sliced celery
⅓ cup bottled chile-lime vinaigrette
2 tablespoons chopped dry-roasted peanuts
2 sprigs fresh mint
1 pinch cracked black pepper (Optional)
Directions
Cook ramen according to package directions. Drain in a colander under cold running water until cool; drain again.
Toss together ramen, shrimp, bell pepper, carrot, celery, and vinaigrette in a bowl. Top servings with peanuts, mint, and black pepper. Serve cold.
Cook’s Notes:
You can substitute cucumber half-moons for the celery.
Use your favorite Asian salad dressing instead of the vinaigrette if desired.
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 299 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 2g | 10% |
| Cholesterol 218mg | 73% |
| Sodium 866mg | 38% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 3g | 10% |
| Total Sugars 7g | |
| Protein 27g | 54% |
| Vitamin C 36mg | 40% |
| Calcium 82mg | 6% |
| Iron 4mg | 23% |
| Potassium 497mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
