Bang Bang Shrimp Salad

A quick low fat meal with an oriental taste. Sustitute the shrimp with 2 shredded cooken chicken breasts for a change if you wish.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 5  ounces  rice noodles
• 3  tablespoons crunchy peanut butter
• 4  tablespoons  half fat coconut milk
• 3  tablespoons  sweet chili sauce
• 3  scallions, sliced
• 1  cucumber, peeled, halved lengthwise, deseeded and sliced
• 10  ounces bean sprouts
• 7  ounces  cooked peeled shrimp

Directions

1. Cook the noodles following the pack instructions then rinse under cold water and drain thoroughly.
2. In a small saucepan melt together the peanut butter, coconut milk, sweet chili sauce and half the scallions, adding 1-2 tbs water to loosen the mixture to a drizzling consistency.
3. Mix the noodles, cucumber and beansprouts in a serving dish. Top with the shrimp, drizzle over the peanut sauce and scatter over the remaining scallions.