Ginger Shrimp and Vegetable Noodle Salad

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ginger shrimp and vegetable noodle salad
Ingredients 8 ounces thin dried Asian noodles (somen) or vermicelli ¼ pound snap peas ¼ pound broccoli, lightly steamed ¼ cup scallions (green onions), thinly sliced 8 oz cooked, peeled shrimp ¾ cup Here's to the Cook! Ginger Cream Sauce, warmed Sliced almonds, toasted (optional)
Cooking Steps Cook noodles in medium pot of boiling salted water until just tender but still firm to bite. Drain; rinse under cold water to cool quickly. Drain again. Add snap peas, broccoli, scallions and shrimp to noodles. Pour warmed Ginger Cream Sauce over noodles and toss to coat, adding more if necessary. Garnish with sliced almonds and serve.
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