Thai Shrimp Satay Noodle Salad
Thai Shrimp Satay Noodle Salad
PREP TIME: 20 minutes
COOK TIME: 10 minutes
SERVES: 4
PREP TIME: 20 minutes
COOK TIME: 10 minutes
SERVES: 4
Thai Shrimp Satay Noodle Salad
PREP TIME: 20 minutes
COOK TIME: 10 minutes
SERVES: 4
Ingredients
A delicious noodle salad with shrimp, veggies and lots of fresh flavours all brought together with a creamy nutty dressing and topped with toasted almonds. This salad is perfect for lunch, dinner or packed in a takeaway for work.
- 8 oz (227 g) rice noodles (Pad Thai noodles)
- 3 tbsp (45 mL) canola oil, divided
- 1 bag (340 g) jumbo (21/25) shrimp, thawed, peeled and deveined
- 1 tbsp (15 mL) red Thai curry paste
- 1/4 cup (60 mL) chopped fresh cilantro, basil or mint, divided
- 2 cups (500 mL) coleslaw mix
- 1 red bell pepper, thinly sliced
- 1/2 cup (125 mL) shelled edamame, cooked
- 1/3 cup (75 mL) shredded carrot
- 1 green onion, thinly sliced
- 1/2 cup (125 mL) light 5% cream
- 1/3 cup (75 ml) smooth almond butter
- 1/2 tsp (2 mL) lime zest
- 3 tbsp (45 mL) lime juice
- 3 tbsp (45 mL) soy sauce
- 1 small clove garlic, minced
- 3 tbsp (45 mL) slivered almonds, toasted
- Fresh cilantro leaves
Preparation
Bring a pot of water to boil and cook noodles for about 3 minutes or until softened. Drain well and rinse with cold water. Drain again and toss with 2 tbsp (30 mL) of the oil; set aside.
In a bowl, combine shrimp, curry paste, 1 tbsp (15 mL) of cilantro and remaining oil together and toss well to coat evenly. Set aside.
In a large bowl, combine cabbage, pepper, edamame carrot and green onion. Add in noodles.
Skewer shrimp onto metal or soaked bamboo skewers and place on a foil lined baking sheet. Place under the broiler for about 5 minutes, turning once until shrimp is pink and firm.
In another bowl, whisk together cream, almond butter, lime zest and juice soy sauce and garlic. Pour over noodle mixture and toss well to coat well. Sprinkle with remaining cilantro and almonds. Divide among plates and top with skewers to serve. Garnish with cilantro.
In Partnership With
Ingredients
A delicious noodle salad with shrimp, veggies and lots of fresh flavours all brought together with a creamy nutty dressing and topped with toasted almonds. This salad is perfect for lunch, dinner or packed in a takeaway for work.
- 8 oz (227 g) rice noodles (Pad Thai noodles)
- 3 tbsp (45 mL) canola oil, divided
- 1 bag (340 g) jumbo (21/25) shrimp, thawed, peeled and deveined
- 1 tbsp (15 mL) red Thai curry paste
- 1/4 cup (60 mL) chopped fresh cilantro, basil or mint, divided
- 2 cups (500 mL) coleslaw mix
- 1 red bell pepper, thinly sliced
- 1/2 cup (125 mL) shelled edamame, cooked
- 1/3 cup (75 mL) shredded carrot
- 1 green onion, thinly sliced
- 1/2 cup (125 mL) light 5% cream
- 1/3 cup (75 ml) smooth almond butter
- 1/2 tsp (2 mL) lime zest
- 3 tbsp (45 mL) lime juice
- 3 tbsp (45 mL) soy sauce
- 1 small clove garlic, minced
- 3 tbsp (45 mL) slivered almonds, toasted
- Fresh cilantro leaves
Preparation
Bring a pot of water to boil and cook noodles for about 3 minutes or until softened. Drain well and rinse with cold water. Drain again and toss with 2 tbsp (30 mL) of the oil; set aside.
In a bowl, combine shrimp, curry paste, 1 tbsp (15 mL) of cilantro and remaining oil together and toss well to coat evenly. Set aside.
In a large bowl, combine cabbage, pepper, edamame carrot and green onion. Add in noodles.
Skewer shrimp onto metal or soaked bamboo skewers and place on a foil lined baking sheet. Place under the broiler for about 5 minutes, turning once until shrimp is pink and firm.
In another bowl, whisk together cream, almond butter, lime zest and juice soy sauce and garlic. Pour over noodle mixture and toss well to coat well. Sprinkle with remaining cilantro and almonds. Divide among plates and top with skewers to serve. Garnish with cilantro.
In Partnership With
RECIPE TIP
You can also grill or pan sear the shrimp if desired.
Substitute 1 pkg (350 g) extra firm tofu, cut into 8 pieces for the shrimp.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Emily Richards
Nutritional Information
-
Calories590
-
Saturated3.5g
-
Fat29g
-
Cholesterol100mg
-
Sodium1010mg
-
Fibre5g
-
Potassium≥650mg
-
Carbohydrate65g
-
Sugars5g
-
Iron≥22%
-
Vitamin C≥65%
-
Calcium175mg
-
Protein21g
-
Vitamin A≥29%
-
Vitamin D≥2%
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
RECIPE TIP
You can also grill or pan sear the shrimp if desired.
Substitute 1 pkg (350 g) extra firm tofu, cut into 8 pieces for the shrimp.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information (Per Serving)
-
Calories590
-
Saturated3.5g
-
Fat29g
-
Cholesterol100mg
-
Sodium1010mg
-
Fibre5g
-
Potassium≥650mg
-
Carbohydrate65g
-
Sugars5g
-
Iron≥22%
-
Vitamin C≥65%
-
Calcium175mg
-
Protein21g
-
Vitamin A≥29%
-
Vitamin D≥2%
