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Shrimp-and-Broccoli Noodle Salad




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 pound broccoli, cut into florets with 2-inch-long stems (4 cups)
4 ounces bean threads (cellophane noodles)*
1 1-inch piece fresh ginger
8 ounces cooked and peeled small shrimp, thawed if frozen
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon salad oil
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon water


Recipe



1. Cook broccoli, covered, in boiling salted water for 5 minutes or until crisp-tender; drain. Cool slightly and transfer to a large bowl. Set aside.
2. Add bean threads to a saucepan of boiling water, then remove pan from heat. Cut ginger into thin strips and add to saucepan. Let stand for 2 to 3 minutes until noodles are pliable; drain. Rinse with cool water. Drain well. Toss noodle mixture and shrimp into broccoli.
3. For dressing, stir together the vinegar, sugar, salad oil, sesame oil, salt, pepper, and water. Gently toss dressing into broccoli mixture until well-coated. Makes four (1-1/4-cup) servings.
*Cook's Tip: Bean threads, or cellophane noodles, are dried green mung beans that become translucent "noodles" when soaked briefly in hot water. You'll find them in various sizes in Asian sections of supermarkets and at Asian grocery stores.