Saigon shrimp and cellophane noodle salad
6⅓ oz, rice stick noodles
1 pound(s), small size, peeled and deveined
1 cup(s), small florets
½ cup(s), thinly sliced
3 medium, thinly sliced
Seasoned rice wine vinegar
Low sodium soy sauce
½ cup(s), fresh, lightly packed
- Put noodles in serving bowl and add enough hot water to cover. Cover bowl with plastic wrap and soak until noodles are softened, about 10 minutes. Drain well.
- Add all remaining ingredients except cilantro to noodles; toss until mixed well. Serve sprinkled with cilantro. Yields about 2 cups per serving.