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Spicy Lasagna Roll-Ups
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Cellophane Noodle Salad
Yield: Makes 4 servings
The terms cellophane noodles and bean threads are used interchangeably. They refer to transparent noodles made from mung beans.
Ingredients:
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
Preparation:
1.
Place cellophane noodles in medium bowl; cover with warm water. Soak 15 minutes to soften. Drain well; cut into 2-inch pieces.
2.
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.
3.
Add cellophane noodles; stir-fry 1 minute or until heated through. Serve warm, chilled or at room temperature. Sprinkle with onions before serving.
This recipe appears in:
Chinese
