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Shrimp Salad With Cellophane Noodles

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Ingredient: 
Pasta
Interest: 
Everyday

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