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    You are at:Home»Lunch»Chilled Veggie and Shrimp Noodle Salad
    Lunch

    Chilled Veggie and Shrimp Noodle Salad

    bubbleBy bubbleFebruary 15, 2022Updated:July 7, 2022No Comments2 Mins Read
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    10 serving (1 serving = 1 3/4 cup)

    Prep time: 30 mints

     

    Ingredients

    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

     

    Directions

    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,

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    Potassium; 325 mg.

     

     

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