Shrimp Noodle Salad

Great Day today.  I actually took a vacation day off from work.  First one since I started last August.  The boys passed their driving test this morning so the day was off to a great start.  Then I met a former colleague for lunch at Imperial restaurant and I had prawns with snow peas.  Which, actually is ironic because I made this great noodle salad for dinner with shrimp.

Shrimp Noodle Salad

Serves 4

8 PP per serving


  • 1 (8-ounce) package chinese style noodles
  • 1 1/4 cups snap peas
  • 3/4 cup matchstick-cut carrots
  • 1/3 cup sliced green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons chopped Serrano chile
  • 1 pound peeled and deveined medium shrimp
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dark sesame oil


Cook noodles in boiling water 3 minutes or until almost al dente. Add snap peas to pan; cook 3 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.

Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.

Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.

A new giveaway will be coming soon sponsored by Attune Foods.

All is well.  Scotty is Season 10’s American Idol.  I am so happy for him.

I am rested enough, I guess, to go back to my spreadsheets tomorrow. Yippie (no sarcasm there) 🙂

“Happiness is where we find it, but rarely where we seek it.” ~
J. Petit Senn


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