Asian-style Salad with Cellophane Noodles and Shrimp

1. 1

   Boil the cellophane noodles (don't make them too soft!

2. 2

   ), drain, rinse, and drain off the excess water.

3. 3

   Peel and devein the shrimp.

4. 4

   Sprinkle a bit of sake (not listed) and rub into the shrimp.

5. 5

   Wash with water and pat dry with paper towels.

6. 6

   Heat the ingredients in a frying pan and stir-fry the shrimp from Step 2.

7. 7

   When they're about 80% cooked through, add the ingredients and cook thoroughly.

8. 8

   Add the noodles from Step 1 to the frying pan, and mix well.

9. 9

   Leave to cool.

10. 10

    Slice the cucumber into 2 mm slices and rub with salt (not listed).

11. 11

    Lightly rinse with water and pat dry completely.

12. 12

    Cut the cherry tomatoes in half and cut the bell pepper into bite-sized pieces.

13. 13

    Combine Steps 4, 5, and 6 in a bowl and mix together.

14. 14

    Chill in the refrigerator.

15. 15

    Transfer Step 7 to a plate and top with the sweet chili sauce.

16. 16

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.