16 ounces dried glass noodle
16 ounces shelled cooked 16/20 shrimp, rinsed
1/2 cup slivered red onion
1/2 cup chopped chopped garlic
1/4 cup slivered red and yellow bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
1 tablespoons liquid from chopped garlic
3 tablespoons lime juice
1/4 tablespoon sugar
About 1 tablespoon Asian fish sauce
4cups baby salad mix
1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile add glass noodles to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in the shrimp and cook just until shrimp is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and shrimp, rinse with cold water and drain thoroughly.
2. In a bowl, combine noodle mixture with shrimp, red onion, chopped garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from chopped garlic, lime juice, sugar, and fish sauce to taste.
3. Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula
One serving (1/8th of recipe) provides 280 calories, 13 grams protein, 1 gram fat, .2 gram saturated fat, 55 grams carbohydrate, 1 gram fiber, 111 mg cholesterol and 312 mg sodium.