Asian Noodle Salad with Grilled Shrimp

After I shared with you that I have high cholesterol, my friend Dr. J suggested I look into Dr. Dean Ornish’s programs well-known for reversing heart disease and lowering cholesterol. Along the way, I found a couple of yummy recipes the Ornish folks said I could share with you. And if you know me, you know I will be making this Asian Noodle Salad without the cilantro. 😉

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

Bring pot of water to a boil then remove from heat and place rice noodles in until softened (about 7 minutes), then drain.
Grill shrimp.
In a large bowl toss noodles with vegetables, vinegar and half of cilantro.
If noodles are dry add a bit of vinegar.
Place noodles in a serving bowl or on a platter and top with remaining cilantro, sesame seeds and lime wedges.

Recipe reprinted with permission.


  1. Dr. J June 8, 2012
    • FatFighter June 10, 2012
  2. Jody - Fit at 54 June 8, 2012
    • FatFighter June 10, 2012