Asian Noodle Salad with Grilled Shrimp


Serving size for one person: 2 cups + 5 shrimp

1 14-ounce package rice noodles or buckwheat soba noodles
1/2 medium red onion in thin half moon slices
5 shrimp
1 medium red bell pepper cut into long thin strips
1 handful fresh cilantro, minced
1 carrot cut into small pieces or strips
2 tablespoons rice wine vinegar
1 tablespoon black or white sesame seeds
1 lime cut into wedges
Salt and pepper to taste


1. Bring pot of water to a boil then remove from heat and place rice noodles in until softened (about 7 minutes), then drain.

2. Grill shrimp.

3. In a large bowl toss noodles with vegetables, vinegar and half of cilantro.

4. If noodles are dry add a bit of vinegar.

5. Place noodles in a serving bowl or on a platter and top with remaining cilantro, sesame seeds and lime wedges.

This recipe comes from partner site Fat Fighter TV.