QUICK & EASY SALAD BIHON RECIPE YOU CAN'T RESIST

bihon noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles reduce carbs while keeping a similar texture.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides protein with fewer calories, and canned tuna is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola is budget-friendly.

Soak bihon noodles in hot water until softened, about 10 minutes.

Drain noodles and set aside.

Shred cabbage and carrots into thin strips.

Slice red bell pepper, green onions, and cucumber into thin pieces.

Cook shrimp in boiling water until pink and opaque, about 2-3 minutes, then drain.

In a large bowl, combine the softened bihon noodles, cabbage, carrots, red bell pepper, green onions, cucumber, and shrimp.

In a separate bowl, whisk together soy sauce, vinegar, sesame oil, minced garlic, and grated ginger.

Pour the dressing over the salad mixture and toss to combine evenly.

Season with salt and pepper to taste.

Garnish with chopped peanuts before serving.

Serve chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens