Cook noodles according to package directions; set aside.
We love the combination of spicy shrimp and lo mein noodles on top of this delicious salad.
Servings and Ingredients
|8 oz. pkg. lo mein noodles, dry|
|1 lbs. raw large shrimp, peeled and deveined, thawed if frozen|
|1 tsp. Hy-Vee crushed red pepper flakes|
|¼ c. Gustare Vita olive oil, divided|
|¼ c. rice vinegar|
|1 tbsp. Hy-Vee light soy sauce|
|2 tsp. Hy-Vee honey|
|2 tsp. ginger paste|
|1 ½ tsp. garlic, minced|
|½ tsp. Hy-Vee ground black pepper|
|2 c. bok choy, finely chopped|
|1 medium red bell pepper, seeded and thinly sliced|
|1 c. snow peas, thinly sliced|
|2 tbsp. green onions, sliced|
|8 radishes, thinly sliced|
|2 fresh limes, cut into wedges|
|Fresh mint, basil, parsley, and/or chives, for garnish|
Things To Grab
- Medium stockpot
- Large nonstick skillet
- Bamboo skewers
- Small bowl
- Serving plates
Sprinkle shrimp with red pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook shrimp for 5 minutes or until shrimp are opaque, turning occasionally. If desired, thread shrimp onto bamboo skewers; set aside.
Whisk together vinegar, soy sauce, honey, ginger paste, garlic, and black pepper to make vinaigrette. Slowly whisk in remaining 2 tablespoons oil.
Divide noodles among serving plates. Arrange bok choy, bell pepper, snow peas, green onions, radishes, and lime wedges over noodles. Top with shrimp kabobs. Garnish with fresh herbs, if desired. Serve with vinaigrette.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 145mg
- Sodium: 1070mg
- Total Carbohydrates: 51g
- Protein: 22g