1 seedless cucumber, grated
1 cup matchstick carrots
1 tablespoon rice vinegar
3 tablespoons plain nonfat Greek yogurt
1 1/2 teaspoons sriracha sauce
3 tablespoons water, divided
12 oz medium peeled/deveined (or rock) shrimp, tail off
1/2 teaspoon garlic sriracha seasoning
1/2 Hass avocado, sliced
2 teaspoons fresh ginger root, grated
2 (7.1-oz) bags Thai stir-fry noodles
1/2 cup reduced-fat chive cream cheese, softened
4 teaspoons reduced-sodium soy sauce
1/2 cup presliced green onions
- Grate cucumber on box grater (large holes; 2 cups), set aside. Combine carrots and rice vinegar; let stand 10 minutes, stirring occasionally. Combine yogurt, sriracha sauce (use more, if desired), and 1 tablespoon water; whisk until blended.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Pat shrimp dry with paper towel, coat with seasoning and cooking spray. Place in pan and cook 1–2 minutes on each side and until pink and opaque. Remove shrimp from pan and let stand to cool. Slice avocado; peel and grate ginger. Add cucumber to carrot mixture.
- Prepare noodles following microwave instructions. Place cream cheese, soy sauce, onions, ginger, and remaining 2 tablespoons water in medium bowl; whisk until blended. Add noodles and toss to coat.
- Divide noodles between four bowls; top with shrimp, cucumber mixture, and sliced avocado. Drizzle with yogurt sauce. Serve.