P. F. CHANG'S CHINA BISTRO CELLOPHANE NOODLE SALAD

8 oz. bean threads (a.k.a. cellophane noodles)
1/2 lb. cooked, peeled and deveined shrimp
Julienned green onions, carrots and cucumber for garnish
Chopped cilantro for garnish

Dressing
6 T. soy sauce
6 T. rice vinegar
2 T. oyster sauce
6 tsp. chili garlic sauce
3 tsp. sesame oil
2 tsp. sugar

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. Servings: 4