Ingredients
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1 tablespoon rice vinegar
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1 tablespoon soy sauce
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1 teaspoon honey
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1 teaspoon sesame seed oil
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4 ounces rice sticks
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1 lb large shrimp, peeled and deveined
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1 red bell pepper, cut into strips
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1/4 lb snow peas, trimmed and cut in half diagnolly
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1/2 cucumber, halved lengthwise and sliced
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2 tablespoons cilantro, chopped
Instructions
- 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.