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,
Sodium; 433 mg,
Phosphorus; 229 mg,
Dietary Fiber; 3 g,
Potassium; 325 mg.