TLC Cooking "Cellophane Noodle Salad"

Cellophane Noodle Salad

Cellophane Noodle Salad

YIELD Makes 4 servings
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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

*Cellophane noodles are available in the Asian section of most supermarkets. They are also called bean thread or glass noodles.

PREPARATION:

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.

This recipe appears in: Chinese

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