Cellophane Noodle Salad with Shrimp

Cellophane Noodle Salad with Shrimp
Cellophane Noodle Salad with Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pkg. (3 -3/4 oz.) cellophane noodles

  • 3/4

    cup shredded carrots

  • 1/2

    cup green onions, sliced diagonally (about 4 medium)

  • 1/2

    cup sliced radishes (about 6)

  • 3/4

    pound peeled and cooked bay or medium shrimp

  • Oriental Dressing:

  • 2

    tbsp. sesame oil

  • 1

    tbsp. peeled and grated fresh ginger

  • 2

    medium cloves garlic minced

  • 1/3

    cup rice wine vinegar

  • 1/2

    tsp. sugar

  • 1/2

    tsp. salt

Directions

To make salad: Pour 3 cups water into a 2 quart microwave-safer bowl. Microwave on high for 8 to 10 minutes or until boiling. Add noodles, and microwave uncovered on high for 2 minutes. Stir, and microwave 2 to 3 more minutes. Remove from oven, stir and let soak 5 to 10 minutes or until very soft. If there is any water, drain it off. With scissors, cut the noodles into smaller pieces. While noodles soak, make the dressing: Dressing: In a medium bowl or glass jar, mix all ingredients until well blended. (The dressing may be refrigerated ro 1 week.) To assemble: Toss carrots and green onions into noodles. Pour dressing over and toss to coat. Up to 4 hours before serving, toss in radishes and shrimp.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: