Cellophane Noodle Salad
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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 |
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