Prep 15 mins
Cook 15 mins
I am a single working full time mom of 2 teenagers who can eat their weight weekly. In addition to that, we are always pressed for time in the evening between sports and school work. I hate to serve "breakfast for dinner" more then a couple times a month. I am sure there are a few of you out there who do this too! Anyhow, my kids and I love this meal, it is fast, easy and tasty. *Cook's Notes: Bean threads, or cellophane noodles, are dried green mung beans that become translucent "noodles" when soaked briefly in hot water. You'll find them in various sizes in Asian sections of supermarkets and at Asian grocery stores. Recipe adapted from East-West Flavors II Cookbook, published by the West Los Angeles Japanese-American Cultural League. NOTE: I adopted this recipe from the Zaar account and I wanted to leave in the origonal posters comments since many might find them helpful.(kiwidutch)
- 1 lb broccoli, cut into florets with 2-inch-long stems (4 cups)
- 4 ounces bean threads (cellophane noodles)
- 1 inch piece fresh ginger
- 8 ounces cooked and peeled small shrimp, thawed if frozen
- 1⁄4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon salad oil
- 1 teaspoon toasted sesame oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon water
- Cook broccoli, covered, in boiling salted water for 5 minutes or until crisp-tender; drain.
- Cool slightly and transfer to a large bowl. Set aside.
- Add bean threads to a saucepan of boiling water, then remove pan from heat.
- Cut ginger into thin strips and add to saucepan. Let stand for 2 to 3 minutes until noodles are pliable; drain.
- Rinse with cool water. Drain well. Toss noodle mixture and shrimp into broccoli.
- For dressing, stir together the vinegar, sugar, salad oil, sesame oil, salt, pepper, and water.
- Gently toss dressing into broccoli mixture until well-coated.
This is a great easy salad that is low in fat! Made as directed for Review My Recipe Game! Thanks for sharing this keeper!
Made this for dinner last night, my DH loved it and my DS and I both enjoyed it. When I was finished putting it together I was wondering if it was supposed to be a side-dish or a main dish... I think it could be either one maybe. I enjoyed how the ginger was cooked in the hot water with the noodles, it really brings out the flavor of the fresh ginger, which is a must for this recipe. Made for Please Review my Recipe game.
I am just begining to cook with shrimp/like shirmp. This recipe was great. I kinda cheated a bit and used ground ginger I sprinkled on the mixture.... This dressing is great, I would love to used this salad with other meats too!