Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp

• Seafood

  • 8 oz Shrimp, cooked

• Produce

  • 1 cup Carrot
  • 1 cup Cucumber
  • 2 cloves Garlic
  • 1 Green onion
  • 1/4 cup Green onion
  • 4 cups Lettuce
  • 1 cup Red cabbage

• Condiments

  • 2 tbsp Rice vinegar or lime juice
  • 1 tbsp Soy sauce (gluten-free or tamari, reduced sodium

• Pasta & Grains

  • 1 8 ounce package House foods tofu shirataki noodles

• Baking & Spices

  • 1 tsp Honey or sugar
  • 1 Pepper, yellow
  • 2 tsp Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tsp Sesame oil, toasted

• Prepared

  • 1/2 cup Kimchi

• Other

  • 2 teaspoons gochugaro (Korean chili pepper flakes or aleppo pepper or red pepper flakes

Found on closetcooking.com

Description

Ingredients

• 2 tablespoons rice vinegar or lime juice
• 1 tablespoon reduced sodium soy sauce (gluten-free or tamari for gluten-free)
• 2 teaspoons toasted sesame oil
• 2 teaspoons gochugaro (Korean chili pepper flakes) or aleppo pepper or red pepper flakes
• 2 teaspoons sesame seeds, toasted
• 2 cloves garlic, chopped
• 1 teaspoon honey or sugar
• 1 green onion, finely sliced
• 1 (8 ounce package) House Foods Tofu Shirataki Noodles, drained and rinsed
• 8 ounces cooked shrimp, peeled and chilled
• 4 cups lettuce, shredded
• 1 cup cucumber, julienned
• 1 cup carrot, julienned
• 1 cup red cabbage, shredded
• 1 yellow pepper, julienned
• 1/2 cup kimchi (optional)
• 1/4 cup green onion, sliced

Directions

• Mix everything.
• Assemble the salad, toss in the dressing and enjoy!

Nutrition