Glass-Noodle Salad with Chicken

Directions

1. 1

   4 oz Mung bean noodles 6 oz Med shrimp - shelled and deveined - 1 tb Vegetable oil 1 Whole chicken breast - boned, skinned, chopped Salt Fre

2. 2

   Add noodles to a large pot of boiling water

3. 3

   Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes)

4. 4

   For a crunchy texture, just dip them in boiling water for 5 to 10 seconds

5. 5

   Drain and rinse with cold water

6. 6

   In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink

7. 7

   Remove and cool

8. 8

   Add oil to a wok or skillet