Glass Noodle Salad with Shrimp

Glass Noodle Salad with Shrimp
Photo by James Carrier


  • 6 ounces shelled cooked tiny shrimp, rinsed
  • 6 ounces boned, skinned chicken breast
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green onion
  • About 1 tablespoon Asian fish sauce or about ½ teaspoon salt
  • 3 tablespoons liquid from pickled garlic
  • 5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped
  • + 6 more ingredients
    • ¼ cup slivered red or yellow bell pepper
    • ½ cup chopped pickled garlic (purchased or homemade)
    • 3 tablespoons lime juice
    • 2 tablespoons sugar
    • ½ cup slivered red onion
    • 4 ounces dried bean threads (saifun) or dried angel hair pasta

1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until...

View full recipe at My Recipes


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