\u00c2\u00a0<\/p>\n
\u00c2\u00a0<\/span><\/p>\n 4 oz. fresh mushrooms<\/span><\/span><\/p>\n 1 medium carrot<\/span><\/span><\/p>\n 1 green onion<\/span><\/span><\/p>\n 2 tsp. sesame oil<\/span><\/span><\/p>\n 1 1\/2 tsp. lite soy sauce<\/span><\/span><\/p>\n 2 tsp. balsamic vinegar<\/span><\/span><\/p>\n 5 whole medium cashews<\/span><\/span><\/p>\n 5 oz. fresh or frozen medium-sized, shrimp<\/span><\/span><\/p>\n 1\/2 tsp. garlic powder<\/span><\/span><\/p>\n 1 cup fresh spinach<\/span><\/span><\/p>\n 1 oz. bean sprouts<\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Prepare vermicelli or thin noodle according to recipe, omit salt. Rinse and chop spinach, mushrooms, carrot and onion; rinse and pat dry sprouts; chop cashews, set aside. Boil water in a saucepan. Peel shrimp, rinse and add to boiling water until pink, about 3 minutes. In a small bowl, whisk together soy sauce, oil, vinegar and garlic powder. In a large salad bowl, combine cooked vermicelli or noodles with vegetables, shrimp and dressing. Toss well, sprinkle with cashews. Serve. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00a0 4 oz. fresh mushrooms 1 medium carrot 1 green onion 2 tsp. sesame oil 1 1\/2 tsp. lite soy sauce 2 tsp. balsamic vinegar 5 whole medium cashews 5 oz. fresh or frozen medium-sized, shrimp 1\/2 tsp. garlic powder 1 cup fresh spinach 1 oz. bean sprouts \u00c2\u00a0 Prepare vermicelli or thin noodle according to recipe, omit salt. Rinse and chop spinach, mushrooms, carrot and onion; rinse and pat dry sprouts; chop cashews, set aside. Boil water in…<\/p>\n