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P. F. Chang's China Bistro
Cellophane Noodle Salad






  1. Soak bean threads in warm water until soft, about 15 minutes.
  2. Cut into four-inch lengths. Cook in a medium pot of boiling water for one minute. Drain, cool and pat dry.
  3. Combine the dressing ingredients and toss with the noodles to coat thoroughly.
  4. Mound noodles on individual plates or a serving platter.
  5. Garnish with shrimp; julienned green onions, carrots and cucumber; bean sprouts and chopped cilantro.

Servings: 4


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