Shrimp With Rice Stick Noodles and Vegetables (Ww)

Total Time
20mins
Prep
15 mins
Cook
5 mins

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)

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Ingredients

Nutrition

Directions

  1. In a small cup combine dressing ingredients (vinegar - sesame oil), whisking until smooth.
  2. 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.
  3. Return cooking water to a boil. Add shrimp and cook until opaque (3-5 minutes). Rinse under cold water; drain.
  4. Combine shrimp, dressing and the remaining ingredients with the noodles; toss to combine.
  5. This can be made ahead and refrigerated for up to 2 days.
Most Helpful

5 5

I will be adding this to my WW cookbook. I did misread the recipe and this ended up being a hot noodle dish but still tasty. Made for ZWT 6.

DH really loved this ~ for me, it was good, but needed just a bit of something hot in it ... red pepper flakes or some chilies. I'll keep that in mind next time. Went together very quickly as I had everything prepared and ready to throw together. I think I'll also increase the dressing ~ it does get absorbed by the noodles. Thanks for posting ~ made and enjoyed for ZWT 6 - ASIA & the ZWT 6 Asian Diabetic Forum Challenge!

4 5

This was very tasty, I drizzled a little extra sesame oil over my bowl of noodles!! I used celery, and a yellow pepper, carrot and broccoli, forgot to add the cilantro until after the photo was taken!! I loved the crunchy vegetables and shrimp, I sprinkled some chopped peanuts over top. I will make this again!