Bake-Off® Contest 41, 2004
Ashland, Massachusetts

Sesame Stir-Fry Shrimp Salad

This Asian-inspired dish gets a head start from a convenient meal-starter kit and packaged coleslaw blend.

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1 reviews.
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  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 4
 

Ingredients

2
oz. bean threads (cellophane noodles)
1
bag (19 oz) Green Giant™ Create a Meal!® frozen stir-fry sesame meal starter
3
tablespoons chopped fresh cilantro
2
tablespoons rice vinegar or white vinegar
1
tablespoon lime juice
Dash ground red pepper (cayenne) or to taste
3
cups three-color (green and red cabbage and carrots) coleslaw blend (from 16-oz. bag)
1 1/2
cups cooked deveined shelled medium shrimp (about 1/2 lb.), tail shells removed
Chopped peanuts, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 With kitchen scissors or sharp knife, cut loops of dried noodles into 3- to 5-inch-long pieces; place in 1-quart bowl. Pour boiling water over noodles; let soak 5 to 7 minutes or until flexible but still slightly firm. Drain in colander; rinse and set aside.
  • 2 Spray 12-inch skillet or wok with cooking spray; heat over medium-high heat. Add contents of meal starter bag, including sauce chips. Cover; cook 6 to 8 minutes, stirring frequently, until sauce chips are melted, sauce is bubbly, and vegetables are crisp-tender. Stir well.
  • 3 In medium bowl, mix cilantro, vinegar, lime juice and ground red pepper. Add drained noodles, coleslaw mix and shrimp; toss to coat. Add cooked vegetables and sauce from skillet; toss. Top with peanuts.
  • 1 With kitchen scissors or sharp knife, cut loops of dried noodles into 3- to 5-inch-long pieces; place in 1-quart bowl. Pour boiling water over noodles; let soak 5 to 7 minutes or until flexible but still slightly firm. Drain in colander; rinse and set aside.
  • 2 Spray 12-inch skillet or wok with cooking spray; heat over medium-high heat. Add contents of meal starter bag, including sauce chips. Cover; cook 6 to 8 minutes, stirring frequently, until sauce chips are melted, sauce is bubbly, and vegetables are crisp-tender. Stir well.
  • 3 In medium bowl, mix cilantro, vinegar, lime juice and ground red pepper. Add drained noodles, coleslaw mix and shrimp; toss to coat. Add cooked vegetables and sauce from skillet; toss. Top with peanuts.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
205
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
105mg
105%;
Sodium
1140mg
1140%;
Total Carbohydrate
28g
28%
(Dietary Fiber
5g
5%
  Sugars
12g
12%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
44%;
Vitamin C
44%;
Calcium
8%;
Iron
16%;
Exchanges:
1 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.