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Asian Noodles with Sauteed Shrimp

Recipe for Asian Noodles with Sauteed Shrimp:

Difficulty: Easy
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 6

Ingredients:

8 oz. dried cellophane noodles
½ cup finely diced celery
¾ cup julienne daikon radish (cut like short matchsticks)
1 ½ cups cucumber (slice the cucumber lengthwise, scoop out the seeds, and slice thinly)
¼ cup thinly sliced green onions
½ cup coarsely chopped cilantro
¼ cup low-sodium soy sauce
3 Tablespoons lime juice
½ Tablespoon siracha hot sauce
1 Tablespoon minced fresh ginger
3 Tablespoons fish sauce*
3 Tablespoons sugar
1 ½ pounds cooked, peeled and deveined shrimp (with or without the tails)
½ cup salted roasted peanuts

*Fish sauce in a Southeast Asian condiment that is made from fermented fish.  It is strongly flavored, but in small quantities, adds a depth of flavor to this and other Southeast Asian dishes.

Directions:

1. Place cellophane noodles in a large pot of boiling salted water.  Cook for about 4 minutes or until they are al dente.  Drain and rinse under cold water.  Let drain thoroughly.
2. Place noodles in a large bowl.   Add celery, daikon, cucumber, green onions, and cilantro.
3. In a separate bowl, whisk together soy sauce, lime juice, siracha, ginger, fish sauce, and sugar until well combined.  Pour over the noodles and vegetables.  Stir until well combined.
4. Place noodle salad in individual serving bowls.  Top with shrimp, sprinkle with peanuts and serve.