Shrimp Salad With Cellophane Noodles Recipe
Ingredients
| Cellophane noodles package | 1 | |
| Oriental Dressing | ||
| 2 tablespoons oriental sesame oil | ||
| Grated ginger | 1 Tablespoon, peeled | |
| Garlic | 2 Clove (5gm), minced | |
| Rice wine vinegar | 1/3 Cup (16 tbs) | |
| 3 tablespoons chicken or vegetable broth | ||
| Sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Carrots | 3/4 Cup (16 tbs), shredded (Salad) | |
| Green onions | 1/2 Cup (16 tbs), sliced (Salad) | |
| Radishes | 1/2 Cup (16 tbs), sliced (Salad) | |
| 3/4 pound peeled and cooked bay or medium shrimp | ||
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.
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.
Chef
