Shrimp-And-Broccoli Noodle Salad 30 Minutes or Less!

Ingredients

• 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

Directions

1. 1

   Cook broccoli, covered, in boiling salted water for 5 minutes or until crisp-tender; drain.

2. 2

   Cool slightly and transfer to a large bowl. Set aside.

3. 3

   Add bean threads to a saucepan of boiling water, then remove pan from heat.

4. 4

   Cut ginger into thin strips and add to saucepan. Let stand for 2 to 3 minutes until noodles are pliable; drain.

5. 5

   Rinse with cool water. Drain well. Toss noodle mixture and shrimp into broccoli.

6. 6

   For dressing, stir together the vinegar, sugar, salad oil, sesame oil, salt, pepper, and water.

7. 7

   Gently toss dressing into broccoli mixture until well-coated.