Shrimp With Rice Stick Noodles And Vegetables Ww Recipes

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SHRIMP WITH RICE STICK NOODLES AND VEGETABLES (WW)



Shrimp With Rice Stick Noodles and Vegetables (Ww) image

We enjoyed this simple low fat meal. If you are following WW flex plan this is only 3 points/serving. Recipe source: WW magazine (July 2008)

Provided by ellie_

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon sesame seed oil
4 ounces rice sticks
1 lb large shrimp, peeled and deveined
1 red bell pepper, cut into strips
1/4 lb snow peas, trimmed and cut in half diagnolly
1/2 cucumber, halved lengthwise and sliced
2 tablespoons cilantro, chopped

Steps:

  • In a small cup combine dressing ingredients (vinegar - sesame oil), whisking until smooth.
  • In a large pot of boiling water cook noodles according to package directions (my package didn't have cooking directions, so I cooked them for 5 minutes), with a slotted spoon transfer noodles to a colander and drain (reserving cooking water in pot). Rinse under cold running water; drain well. Transfer to a large bowl.
  • Return cooking water to a boil. Add shrimp and cook until opaque (3-5 minutes). Rinse under cold water; drain.
  • Combine shrimp, dressing and the remaining ingredients with the noodles; toss to combine.
  • This can be made ahead and refrigerated for up to 2 days.

Nutrition Facts : Calories 267, Fat 3.5, SaturatedFat 0.6, Cholesterol 172.8, Sodium 474, Carbohydrate 31.6, Fiber 2, Sugar 4.5, Protein 25.9

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