Shrimp Salad With Cellophane Noodles
|Cellophane noodles||3 3⁄4 Ounce (1 Package, Bean Threads)|
|Oriental sesame oil||2 Tablespoon|
|Grated peeled ginger||1 Tablespoon (Use Fresh)|
|Garlic||2 Clove (10 gm), minced|
|Rice wine vinegar||1⁄3 Cup (5.33 tbs)|
|Chicken broth/Vegetable broth||3 Tablespoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Shredded carrots||3⁄4 Cup (12 tbs) (About 1 1/2 Medium)|
|Green onions||1⁄2 Cup (8 tbs), sliced diagonally (About 4 Medium)|
|Sliced radishes||1⁄2 Cup (8 tbs) (About 6)|
|Peeled and cooked bay shrimp/Peeled and cooked medium shrimp||3⁄4 Pound|
To Cook Noodles: Pour 3 cups water into a 2-quart (8-cup) micro-wavesafe bowl.
Microwave, covered, on high (100%) for 8 to 10 minutes, or until boiling.
Add noodles and microwave, uncovered, on high for 2 minutes.
Stir and microwave 2 to 3 minutes more.
Remove from oven, stir, and let soak 5 to 10 minutes, or until very soft.
If there is any water, drain it off.
With scissors, cut the noodles into smaller pieces.
To Make Dressing: In a medium bowl or glass jar, mix all ingredients until well blended.
(Dressing may be refrigerated up to 2 days.) To Assemble Salad: Toss carrots and green onions into noodles.
Pour dressing over and toss to coat.
(Noodles may be refrigerated overnight.) Up to 4 hours before serving, toss in radishes and shrimp.