Nutrition Facts

Serving Size 350 g

(Approx. 4 Servings)

Amount Per Serving

Calories	560	Calories From Fat	120

% Daily Value*

Total Fat 14 g	22%

Saturated Fat 4 g	20%

Trans Fat 0.0 g

Cholesterol 165 mg	55%

Sodium 610 mg	25%

Total Carbohydrate 84 g	28%

Dietary Fiber 4 g	16%

Sugars 11 g

Protein	25 g

Vitamin A 25%	•	Iron 20%

Vitamin C 10%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mango Chili Thai Noodle Salad

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

10 1/2 Oz rice vermicelli

1 Tbsp coconut oil

1 Lb Argentine shrimp, peeled and deveined

1 small H-E-B Sweet Thai Chopped Salad Kit

1 medium mango, cut into chunks (about 2 cups)

1/3 cup(s) fresh cilantro, finely chopped

1/3 cup(s) Mama Tang's Sweet Asian Vinaigrette

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Instructions

Heat water to a rolling boil in a large pot. Add noodles to water and cook for 3 minutes, according to package directions.

Drain, rinse with cold water and chill in a large bowl while preparing the rest of the salad.

Heat a large skillet over high. Add oil, shrimp and seasoning. Toss to coat. Cook for 4 to 5 minutes, or until shrimp turn pinkish-white and is cooked through, but not tough. Remove shrimp to a plate.

Add ingredients of chopped salad kit (including dressing and toppings) to noodles. Add mango, cilantro and Mama Tang's dressing. Toss to coat thoroughly.

Serve immediately or chill for up to 12 hours before serving.

Chef's Note: Can omit shrimp or substitute with cooked chicken or beef if desired.