Glass Noodle Salad With Shrimp

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 ounces boneless skinless chicken breasts
• 4 ounces dried bean threads (saifun) or 4 ounces dried angel hair pasta
• 6 ounces shelled cooked baby shrimp, rinsed
• 1/2 cup slivered red onion
• 1/2 cup chopped pickled garlic (purchased or homemade)
• 1/4 cup slivered bell pepper (red or yellow)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green onions
• 3 tablespoons liquid from pickled garlic
• 3 tablespoons lime juice
• 2 tablespoons sugar
• about 1 tablespoon asian fish sauce or about 1/2 teaspoon salt
• 5 cups baby arugula leaves (5 oz.) or 5 cups baby mixed salad greens, rinsed and crisped (5 oz.)

Recipe

• 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.
• 2 add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes.
• 3 stir in chicken and cook just until chicken is in center of thickest part (cut to test) and noodles are tender, about 1 minute.
• 4 drain noodles and chicken; rinse with cold water and drain thoroughly.
• 5 in a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion.
• 6 in a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste.
• 7 just before serving, combine dressing with noodle mixture. divide arugula equally among dinner plates, or arrange all on a large platter.
• 8 mound glass noodle salad on or next to greens. drizzle any remaining dressing left in bowl over arugula.