Sesame Stir-Fry Shrimp Salad

This Asian-inspired dish gets a head start from a convenient meal-starter kit and packaged coleslaw blend. MORE+ LESS-

Bake-Off® Contest 41, 2004

Ashland, Massachusetts

oz. bean threads (cellophane noodles)

bag (19 oz) frozen stir-fry sesame meal starter

tablespoons chopped fresh cilantro

tablespoons rice vinegar or white vinegar

tablespoon lime juice

Dash ground red pepper (cayenne) or to taste

cups three-color (green and red cabbage and carrots) coleslaw blend (from 16-oz. bag)

1 1/2

cups cooked deveined shelled medium shrimp (about 1/2 lb.), tail shells removed

Chopped peanuts, if desired

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1

With kitchen scissors or sharp knife, cut loops of dried noodles into 3- to 5-inch-long pieces; place in 1-quart bowl. Pour boiling water over noodles; let soak 5 to 7 minutes or until flexible but still slightly firm. Drain in colander; rinse and set aside.
2

Spray 12-inch skillet or wok with cooking spray; heat over medium-high heat. Add contents of meal starter bag, including sauce chips. Cover; cook 6 to 8 minutes, stirring frequently, until sauce chips are melted, sauce is bubbly, and vegetables are crisp-tender. Stir well.
3

In medium bowl, mix cilantro, vinegar, lime juice and ground red pepper. Add drained noodles, coleslaw mix and shrimp; toss to coat. Add cooked vegetables and sauce from skillet; toss. Top with peanuts.