P.F. Chang`s Cellophane Noodle Salad

Ingredients

8 ounces bean threads (cellophane noodles)
1/2 pound cooked, peeled and deveined shrimp
green onions, carrots and cucumber for garnish
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

Instructions

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.