Chilled Veggie and Shrimp Noodle Salad Quick and easy. Just toss shrimp and spaghetti together with broccoli, carrots, shitake mushrooms, fresh garlic and ginger! It’s the perfect all-in-one summer meal you can enjoy for lunch or dinner. : Serves 10 (1 serving = 1 3/4 cup) Share this page Ingredients 1 pound package of dry Spaghetti, noodles cooked and chilled (don’t rinse) 4 cups cooked cocktail shrimp, peeled, deveined, tailless and cut in half; or 14-ounce pack of cooked salad shrimp 1 cup fresh scallions, sliced on the bias 2 cups fresh broccoli florets 1 cup fresh carrots, shredded 2 cups fresh shitake mushrooms, chopped 2 tablespoons sesame oil 2 teaspoons chili oil ½ cup rice wine vinegar 2 tablespoons fresh garlic, chopped 1 tablespoon fresh ginger, chopped ¼ cup low-sodium soy sauce substitute (recipe below) ¼ cup fresh lime juice (about 2 limes) and zest of 1 lime (1 tablespoon) Low-Sodium Soy Sauce Substitute (makes 1 cup): 4 teaspoons Better Than Bouillon® Chicken Base (low sodium) 1 teaspoon reduced-sodium soy sauce 4 teaspoons balsamic vinegar 2 teaspoons dark molasses ¼ teaspoon ground ginger ¼ teaspoon white pepper ¼ teaspoon garlic powder 1½ cups water Nutrition Per Serving Calories 254 cal Total Fat 11 g Saturated Fat 2 g Trans Fat 0 g Cholesterol 84 mg Sodium 433 mg Carbohydrates 27 g Protein 13 g Phosphorus 229 mg Potassium 325 mg Dietary Fiber 3 g Calcium 73 mg Directions Combine ingredients for soy sauce substitute in small saucepan. Stir on medium heat. Allow to reduce and thicken slightly to about 1 cup. Store remainder in refrigerator. Then, mix first 6 ingredients together in large bowl and set aside. Blend remaining ingredients together in blender until well incorporated, about 1 minute. Pour dressing mixture over pasta mixture. Toss until well coated, then serve.