1 (2-ounce) package bean thread noodles, crumbled
2 cups boiling water
2 cups shredded red cabbage
1 medium (1 1/2 cups) cucumber, cut into 1×1/4-inch strips
1/2 cup sliced green onions
1 cup matchstick or julienne carrots
1 cup fresh pea pods, strings removed, sliced diagonally
2 tablespoons Land O Lakes® Butter
2 tablespoons hoisin sauce
1 tablespoon sugar
1 tablespoon rice vinegar
1 pound medium uncooked shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
1/2 cup chopped salted peanuts
1/4 cup low sodium soy sauce
1/4 cup sugar
1 tablespoon sesame oil
1 tablespoon fish sauce
How to make
- STEP 1Soak bean thread noodles in boiling water 10 minutes; drain. Rinse under cold water. Place into serving bowl. Top with remaining noodle mixture ingredients.
- STEP 2Combine butter, hoisin sauce, sugar and vinegar in 10-inch skillet; cook over medium heat until sizzling. Add shrimp; cook, stirring constantly, 3-4 minutes or until shrimp turn pink.
- STEP 3Spoon shrimp mixture over noodle mixture. Sprinkle with cilantro and peanuts.
- STEP 4Whisk all dressing ingredients together in bowl until sugar is dissolved. Pour dressing over salad; toss to coat. Serve immediately.