Copycat P.F. Chang's Cellophane Noodle Salad

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Asian noodle salads are hard to beat for a refreshing lunch. Cellophane noodles tossed in a sesame-chili dressing with shrimp and veggies make a healthy and energizing dish.

photo of P.F. Chang's Cellophane Noodle Salad

serves/makes:

ready in:
under 30 minutes

ingredients

8 ounces cellophane noodles
1/2 pound cooked, peeled and deveined shrimp
julienned green onions for garnish
carrots for garnish
cucumber for garnish
chopped cilantro for garnish

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

directions

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.

added by

Elvina

nutrition data

308 calories, 5 grams fat, 46 grams carbohydrates, 18 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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