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Ingredients
US|METRIC
4 SERVINGS
- 1 seedless cucumber (grated)
- 1 cup matchstick carrots
- 1 Tbsp. rice vinegar
- 3 Tbsp. plain nonfat Greek yogurt
- 1 1/2 tsp. Sriracha sauce
- 3 Tbsp. water (divided)
- rock shrimp (or 12 oz medium peeled/deveined, tail off)
- 1/2 tsp. seasoning (garlic sriracha)
- cooking spray
- 1/2 Hass avocado (sliced)
- 2 tsp. fresh ginger root (grated)
- 14.2 oz. noodles (Thai stir-fry)
- 1/2 cup cream cheese (reduced-fat chive, softened)
- 4 tsp. soy sauce (reduced-sodium)
- 1/2 cup green onions (presliced)
- 2 tsp. fresh ginger
- 1/2 tsp. seasoning (garlic sriracha)
- 1/2 Hass avocado
- 1 cup matchstick carrots
- 3 Tbsp. plain nonfat Greek yogurt
- 1/2 cup green onions (presliced)
- 1/2 cup cream cheese (reduced-fat chive)
- 4 tsp. reduced sodium soy sauce
- 1 Tbsp. rice vinegar
- 12 oz. shrimp (rock, or peeled and deveined, tail-off)
- 1 seedless cucumber
- 1 1/2 tsp. Sriracha sauce
- 14.2 oz. noodles (Thai stir-fry)
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