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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