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Healthy Cellophane Noodles Pasta Salad

Healthy Cellophane Noodles Pasta Salad

Cellophane noodles with shrimp and julienned vegetables tossed in a Chinese vinaigrette.


  • 8 oz. bean threads (cellophane noodles)
  • 1/2 lb. cooked, peeled and deveined shrimp
  • julienned green onions, carrots and cucumber, for garnish
  • chopped cilantro, for garnish


  • 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


1. Bring medium pot of water to boil.

2. Meanwhile, soak bean threads in warm water until soft, about 15 minutes. Cut into 4-inch lengths; transfer to boiling water and cook for 1 minute; remove; drain; cool and pat dry.

3. In bowl, combine dressing ingredients; blend well. Add noodles; toss to coat completely.

4. Place noodles on serving plates in mounds; garnish with shrimp, julienned green onions, carrots, cucumber, and bean sprouts. Garnish with choppedcilantro.

Serves 4

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