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P. F. Chang's China Bistro Cellophane Noodle Salad
Nb persons: 4
Yield:
Preparation time:
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| 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 Dressing | |
| 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 |
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 dry. 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.
Servings: 4
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