Shrimp With Rice Stick Noodles and Vegetables (Ww)

Name: Shrimp With Rice Stick Noodles and Vegetables (Ww)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 teaspoon honey; 1 teaspoon sesame seed oil; 4 ounces rice sticks; 1 lb large shrimp, peeled and deveined; 1 red bell pepper, cut into strips; 1/4 lb snow peas, trimmed and cut in half diagnolly; 1/2 cucumber, halved lengthwise and sliced; 2 tablespoons cilantro, chopped

(4)

Recipe by ellie_

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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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon rice vinegar
1

tablespoon soy sauce
1

teaspoon honey
1

teaspoon sesame seed oil
4

ounces rice sticks
1

lb large shrimp, peeled and deveined
1

red bell pepper, cut into strips
¹⁄₄

lb snow peas, trimmed and cut in half diagnolly
¹⁄₂

cucumber, halved lengthwise and sliced
2

tablespoons cilantro, chopped

DIRECTIONS

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

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