Glass Noodle Salad with Shrimp

Ingredients

• 4 ounces angel hair pasta dried (saifun)
• 1 tablespoon asian fish sauce or 
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 cup pickled garlic homemade chopped (purchased or )
• 3 tablespoons liquid from pickled garlic 
• 2 tablespoons green onion chopped
• 3 tablespoons juice of lime 
• 0.5 cup slivered onion red
• 5 oz baby salad mix rinsed
• 6 ounces tiny shrimp shelled rinsed cooked
• 2 tablespoons sugar 
• 0.3 cup bell pepper red yellow
• 6 ounces boned 

Equipment

• bowl
• frying pan

Directions

1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces.
2. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute.
3. Drain noodles and chicken; rinse with cold water and drain thoroughly.
4. In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste.
5. 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.
6. Drizzle any remaining dressing left in bowl over arugula.