1. In large saucepot, add cabbage and enough water to just cover. Heat to a simmer over medium-high heat; cook 30 minutes or until water is a deep purple color. Remove cabbage and reserve for another use; remove saucepot from heat and add noodles. Let stand 25 minutes or until al dente, stirring occasionally to break up noodles; drain. .
2. In small bowl, whisk soy sauce and oil. In large bowl, gently toss shrimp, carrots, cucumber, cilantro and noodles. Makes about 8 cups.
3. Divide shrimp mixture into 4 bowls; serve with limes for squeezing over noodles to change color and soy sauce mixture for drizzling.
- 6 g Fat
- 1 g Saturated
- 183 mg Cholesterol
- 728 mg Sodium
- 52 g Carbohydrates
- 2 g Fiber
- 2 g Sugars
- 24 g Protein
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Nutritional Information
- 6 g Fat
- 1 g Saturated
- 183 mg Cholesterol
- 728 mg Sodium
- 52 g Carbohydrates
- 2 g Fiber
- 2 g Sugars
- 24 g Protein
Directions
1. In large saucepot, add cabbage and enough water to just cover. Heat to a simmer over medium-high heat; cook 30 minutes or until water is a deep purple color. Remove cabbage and reserve for another use; remove saucepot from heat and add noodles. Let stand 25 minutes or until al dente, stirring occasionally to break up noodles; drain. .
2. In small bowl, whisk soy sauce and oil. In large bowl, gently toss shrimp, carrots, cucumber, cilantro and noodles. Makes about 8 cups.
3. Divide shrimp mixture into 4 bowls; serve with limes for squeezing over noodles to change color and soy sauce mixture for drizzling.