P.F. Chang's China Bistro Cellophane Noodle Salad


  • 8 oz bean threads (a.k.a. cellophane noodles)
  • 1/2 lbs cooked, peeled and deveined shrimp
  • Julienned green onions, carrots and cucumber for garnish
  • Chopped cilantro for garnish

Dressing Ingredients:

  • 6 Tbsp soy sauce
  • 6 Tbsp rice vinegar
  • 2 Tbsp oyster sauce
  • 6 tsp chili garlic sauce
  • 3 tsp sesame oil
  • 2 tsp granulated sugar


Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lengths. Cook in a medium pot of boiling water for one minute. Drain, cool and pat dry. Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on individual plates or a serving platter.

Garnish with shrimp; julienned green onions, carrots and cucumber; bean sprouts and chopped cilantro.

Makes 4

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