Shrimp-Edamame Salad

• 3 1/2 ounces Chinese noodles (1/3 of a 10-ounce package)
• 7 teaspoons extravirgin olive oil, divided
• 1 (16-ounce) package frozen shelled edamame (soybeans), thawed
• 1/2 teaspoon salt, divided
• 2 garlic cloves, crushed
• 1 pound steamed peeled shrimp
• 3/4 cup chopped red bell pepper
• 1/2 cup diced peeled avocado (about 1/2 small)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons lemon juice
• 2 teaspoons low-sodium soy sauce

1. Break noodles into large pieces. Place noodles in a large nonstick skillet, and cover with boiling water. Cover and let stand 5 minutes. Drain. Cut noodles into small pieces.
2. Wipe pan dry with paper towels. Heat 1 teaspoon oil in pan over medium-high heat. Add cooked noodles, soybeans, and 1/4 teaspoon salt; saute 3 minutes or until thoroughly heated. Stir in garlic and shrimp; cook 3 minutes or until thoroughly heated. Remove from heat, and stir in remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients. Toss gently.

chinese noodles, extravirgin olive oil, salt, garlic, shrimp, red bell pepper, avocado, fresh cilantro, rice vinegar, lemon juice, soy sauce

Taken from www.myrecipes.com/recipe/shrimp-edamame-salad (may not work)