Chilled Veggie and Shrimp Noodle Salad


10 serving (1 serving = 1 3/4 cup)

Prep time: 30 mints



4 cups cooked, deveined, peeled, tailless, and cut in half cocktail shrimp; or 14-oz. pack of salad shrimp, cooked

1 lb. package of dry Spaghetti, chilled and cooked noodles (do not rinse)

2 cups broccoli florets (fresh)

1 cup scallions (fresh), sliced on the bias

2 cups fresh, chopped shitake mushrooms

2 tbsp. sesame oil

1 cup shredded, fresh carrots

½ cup rice wine vinegar

2 tsp. chili oil

1 tbsp. chopped, fresh ginger

2 tbsp. chopped, fresh garlic

¼ cup lime juice (2 limes), and zest of 1 lime (1 tbsp.)

¼ cup soy sauce substitute (low-Sodium; )

1 tsp. low-Sodium; soy sauce

4 tsp. low Sodium; Better Than Bouillon Chicken Base

2 tsp. dark molasses

4 tsp. Balsamic vinegar

¼ tsp. white pepper

¼ tsp. ground ginger

1½ cups water

¼ tsp. garlic powder



Combine the substitute soy sauce ingredients in a small saucepan.

On medium flame, stir. Allow it to slightly thicken and reduce to around 1 cup. Store the rest in the fridge.

Then, in a big bowl, combine the ingredients together and set aside. Blend together the remaining ingredients in the blender until well mixed, around 1 minute.

Pour the dressing mixture over the pasta mixture. Toss till it’s covered well, then eat.


Nutrition per Serving

Calories; 254 kcal,

Protein;​13 g,

Sodium; 433 mg,

Phosphorus; 229 mg,

Dietary Fiber; 3 g,


Potassium; 325 mg.



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