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Asian Noodle Salad with Shrimp, Watercress and Mango

The trick to this refreshing salad is letting others do the work: Buy precooked shrimp and precut mango. The rice noodles cook in a snap.

Serves 4
Ready in 15 mins
Prep time 10 mins
Cooking time 5 mins
400 calories per serving


> 9 oz rice noodles
> 1 red chili pepper
> 1 red bell pepper
> 1 ripe mango
> 1 (4 oz) bag watercress
> 1/2 lb cooked and peeled shrimp
> 1/2 cup low fat sesame-ginger dressing
> mint leaves, to garnish


Cook the rice noodles, following the preparation instructions on the packaging.
Cut and remove the stem of the chile pepper, roll the pepper between your hands so that the seeds drop out. Thinly slice the pepper at an angle, into rings.
Peel the mango, cut the flesh from the stone and thinly slice. Remove the seeds and membrane from the red bell pepper and dice the flesh.
Roughly chop the watercress. Place the rice noodles and watercress into 4 bowls, followed by the chili pepper, mango, bell pepper and shrimp.
Sprinkle with the dressing and garnish with the mint leaves.


For extra crunch, add a few roasted peanuts.

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