Shrimp N' Noodles is one of those recipes you reach for when the clock's run out and stomachs are demanding to be feed. It's a prize winner, though on a much smaller scale than the other recipes we've looked at this week. The challenge from Taste of Home's, Healthy Cooking magazine, was to create a dish with a handful of ingredients and have it on the table in 30 minutes or less. We did it. It didn't change the world or make us wealthy beyond the dreams of avarice but I had bragging rights for a day or so. This is a dish that is assembled rather than made. If you decide to use precooked shrimp, the only "cooking" involves boiling water for noodles. This is a really simple dish, but I think you'll enjoy it. It received some very nice reviews. Here's the recipe.

Shrimp N' Noodle Bowls

Ingredients:

8 ounces uncooked angel hair pasta (chuka soba noodles are an excellent substitute)

1 pound cooked small shrimp

1 bag broccoli coleslaw mix

6 green onions, thinly sliced

1/2 cup minced fresh cilantro

2/3 cup reduced-fat sesame ginger salad dressing



Directions:

1) Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl.

2) Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving. Yield: 4 to 6 servings.