Noodle Salad With Shrimp
|Rice vinegar||2⁄3 Cup (10.67 tbs)|
|Apricot preserves||1⁄4 Cup (4 tbs)|
|Grated fresh ginger||4 Teaspoon|
|Finely shredded lemon peel||1 Teaspoon|
|Toasted sesame oil||1⁄4 Teaspoon|
|Bottled hot pepper sauce||3 Dash (Adjust Quantity As Per Taste)|
|Garlic cloves||6 Large, halved|
|Rice sticks||4 Ounce|
|Cooked peeled shrimp||1 Pound|
|Shredded savoy cabbage||2 Cup (32 tbs)|
|Seedless cucumber||1 , halved lengthwise and sliced|
|Frozen peas||1 Cup (16 tbs), thawed|
|Green onions||6 , sliced|
|Chopped dry roasted peanuts||1⁄4 Cup (4 tbs)|
|Fresh cilantro leaves/Small fresh cilantro sprigs||2 Tablespoon|
For dressing, in a blender container combine vinegar, apricot preserves, honey, ginger, .lemon peel, salt, oil, hot pepper sauce, and garlic.
Cover and blend until smooth.
Place rice sticks in a medium bowl and cover with boiling water.
Cover and let 'stand about 3 minutes or until softened; drain.
Cut rice sticks into 2-inch pieces.
In a large bowl combine the rice sticks, shrimp, cabbage, cucumber, peas, and 'green onions.
Pour the dressing over shrimp mixture; toss gently to coat.
To serve, arrange the shrimp mixture on 6 dinner plates.
Sprinkle with peanuts and cilantro.