You are here

Shrimp Salad With Cellophane Noodles

admin's picture
  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
  Sugar 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 903 Calories from Fat 271

% Daily Value*

Total Fat 31 g47.2%

Saturated Fat 4.3 g21.7%

Trans Fat 0 g

Cholesterol 540 mg180%

Sodium 2794.1 mg116.4%

Total Carbohydrates 111 g37.1%

Dietary Fiber 4.9 g19.7%

Sugars 9.2 g

Protein 47 g94.1%

Vitamin A 407.3% Vitamin C 44.6%

Calcium 8% Iron 7.2%

*Based on a 2000 Calorie diet

Shrimp Salad With Cellophane Noodles Recipe