Ingredients
3
oz uncooked rice stick noodles
3
tablespoons fresh lime juice
1 1/2
teaspoons fish sauce
4 1/2
teaspoons creamy peanut butter
2
teaspoons sugar
2
teaspoons grated gingerroot
2
teaspoons reduced-sodium soy sauce
2
teaspoons dark sesame oil
2
cloves garlic, finely chopped
5
cups thinly sliced Chinese (napa) cabbage
3/4
lb cooked deveined peeled large shrimp
1 1/2
cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onion, if desired
Chopped fresh cilantro, if desired
Preparation
Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.
