P.F. Chang's Cellophane Noodle Salad
	
	8 ounces bean threads (a.k.a. cellophane noodles)
	½ pound cooked, peeled and deveined shrimp
	Julienned green onions, carrots and cucumber for garnish
	Chopped cilantro for garnish
	
	For Dressing:
	
	6 tbs soy sauce
	6 tbs rice vinegar
	2 tbs oyster sauce
	6 tsp chili garlic sauce
	3 tsp sesame oil
	2 tsp sugar
	
	Soak bean threads in warm water until soft, about 15 minutes; erain, Cut 
	into four-inch lengths. Cook in a meedium pot of boiling weater for one
	minute. Drain, cool and pat dry.
	
	Combine the dressing ingredients and toss with the noodles to coat
	thoroughly. Mound noodles on individual plstes or a serving platter.
	Garnish with shrimp; julienned green onions, carrots and cucumber; bean
	sprouts and chopped cilantro.
	
	Serves four


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