Ingredients
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9 oz rice noodles
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1 red chili pepper
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1 red bell pepper
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1 ripe mango
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1 (4 oz) bag watercress
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1/2 lb cooked and peeled shrimp
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1/2 cup low fat sesame-ginger dressing
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mint leaves, to garnish
Steps
1
Cook the rice noodles, following the preparation instructions on the packaging.
2
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.
3
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.
4
Roughly chop the watercress. Place the rice noodles and watercress into 4 bowls, followed by the chili pepper, mango, bell pepper and shrimp.
5
Sprinkle with the dressing and garnish with the mint leaves.
Tips
For extra crunch, add a few roasted peanuts.
