Pf Chang'S Cellophane Noodle Salad - cooking recipe

Ingredients
    16 ounces bean threads (cellophane noodles)
    1 lb cooked peeled and devied shrimp
    green onion, julienned
    carrot, and
    cucumber, juliened (to garnish)
    chopped cilantro (to garnish)
    bean sprouts, drained for garnish
    Dressing
    4 tablespoons soy sauce
    4 tablespoons rice vinegar
    4 teaspoons oyster sauce
    4 tablespoons chili-garlic sauce
    6 teaspoons sesame oil
    4 teaspoons sugar
Preparation
    Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lenghts. Cook in a medium pot of soiling water for one minute. Drain, and cool and pat dry.
    Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on a serving platter.
    Garnish with shrimp, julienned green onions, carrots and cucumber; beans sprouts and chopped cilantro.

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