CELLOPHANE NOODLE SALAD
P.F. Chang's Copycat Recipe
16 ounces bean threads (cellophane noodles)
1 lb cooked peeled and deviened shrimp
green onion, julienne
cucumber, julienne (to garnish)
chopped cilantro (to garnish)
bean sprouts, drained for garnish
4 tablespoons soy sauce
4 tablespoons rice vinegar
4 teaspoons oyster sauce
4 tablespoons chili-garlic sauce
6 teaspoons sesame oil
4 teaspoons sugar
Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lengths Cook in a medium pot of soiling water for one minute. Drain, and cool and pat dry. Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on a serving platter.
Garnish with shrimp, julienne green onions, carrots and cucumber; beans sprouts and chopped cilantro.