Cellophane Noodle Salad
The terms cellophane noodles and bean threads are used interchangeably. They refer to transparent noodles made from mung beans.
Makes 4 servings
|1||package (about 4 ounces) cellophane* noodles|
|2||tablespoons peanut or vegetable oil|
|8||ounces medium or large raw shrimp, peeled and deveined|
|3||cloves garlic, minced|
|1/4||teaspoon red pepper flakes|
|1/2||cup cooked pork or ham strips (optional)|
|2||tablespoons soy sauce|
|1||tablespoon fresh lemon juice|
|1||tablespoon rice vinegar|
|1||tablespoon dark sesame oil|
|1/3||cup thinly sliced green onions or coarsely chopped fresh cilantro|
*Cellophane noodles are available in the Asian section of most supermarkets. They are also called bean thread or glass noodles.
- Place cellophane noodles in medium bowl; cover with warm water. Soak 15 minutes to soften. Drain well; cut into 2-inch pieces.
- Meanwhile, heat wok or large skillet over medium-high heat. Add peanut oil; heat until hot. Add shrimp, garlic and red pepper flakes; stir-fry 2 minutes. Add pork, if desired, soy sauce, lemon juice, vinegar and sesame oil; stir-fry 1 minute.
- Add cellophane noodles; stir-fry 1 minute or until heated through. Serve warm, chilled or at room temperature. Sprinkle with onions before serving.
Check out more recipes for Chinese