Asian Shrimp and Vermicelli Salad

Ingredients

• 0.3 cup cider vinegar 
• 1.5 teaspoons cornstarch 
• 0.3 cup brown sugar dark packed
• 2 teaspoons ginger fresh minced peeled
• 0.3 cup soya sauce low-sodium
• 1 tablespoon soya sauce low-sodium
• 1  bell pepper red seeded cut into thin strips
• 7 ounce vermicelli uncooked
• 1 pound shrimp deveined peeled
• 16 ounce sugar snap peas frozen ()

Equipment

• bowl
• sauce pan
• colander

Directions

1. Combine first 4 ingredients in a small saucepan, stirring until smooth. Bring to a boil over high heat, and cook, stirring constantly, 30 seconds or until thickened. Cool completely.
2. Cook pasta in boiling water 5 minutes, omitting salt and fat. Stir in shrimp, and cook 2 minutes or until shrimp are done.
3. Place shrimp mixture in a colander; add peas, and rinse with cold water.
4. Drain well.
5. Place shrimp mixture in a large bowl. Stir soy sauce mixture, bell pepper, 1 tablespoon soy sauce, and ginger into shrimp mixture; toss gently to coat.