P. F. Chang's China Bistro
Cellophane Noodle Salad Ingredients
8 ounces bean threads (a.k.a. cellophane noodles)
1/2 pound cooked, peeled and deveined shrimp
Julienned green onions, carrots and cucumber for garnish
Chopped cilantro for garnish
6 tablespoons soy sauce
6 tablespoons rice vinegar
2 tablespoons oyster sauce
6 teaspoons chili garlic sauce
3 teaspoons sesame oil
2 teaspoons granulated sugar Instructions
Soak bean threads in warm water until soft, about 15 minutes.
Cut into four-inch lengths. Cook in a medium pot of boiling water for one minute. Drain, cool and pat
Combine the dressing ingredients and toss with the noodles to coat thoroughly.
Mound noodles on individual plates or a serving platter.
Garnish with shrimp; julienned green onions, carrots and cucumber; bean sprouts
and chopped cilantro.
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