Recipe for P.F. Chang's China Bistro Cellophane Noodle Salad
Restaurant

P.F. CHANG'S CHINA BISTRO CELLOPHANE NOODLE SALAD

    P. F. Chang's China Bistro Cellophane Noodle Salad

    8 ounces bean threads (a.k.a. cellophane noodles)
    1/2 pound cooked, peeled and deveined shrimp
    Julienned green onions, carrots and cucumber for garnish
    Chopped cilantro for garnish

    Dressing
    6 tablespoons soy sauce
    6 tablespoons rice vinegar
    2 tablespoons oyster sauce
    6 teaspoons chili garlic sauce
    3 teaspoons sesame oil
    2 teaspoons granulated sugar

    Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lengths. Cook in a medium pot of boiling water for one minute. Drain, cool and pat dry. Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on individual plates or a serving platter.

    Garnish with shrimp; julienned green onions, carrots and cucumber; bean sprouts and chopped cilantro.

    Servings: 4


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