Noodle Salad with Shrimp - Nudlesalat mit Garnelen

This cold noodle salad is fun for summertime dinners. It has plenty of refreshing crispy crunch.

6 large cloves garlic, halved
1-1/2 tablespoons fresh ginger, grated
several dashes bottled hot pepper sauce
1/4 cup apricot preserves
3 tablespoons honey
1 teaspoon finely shredded lemon peel
1/4 teaspoon toasted sesame oil
3 tablespoons rice vinegar
1/2 cup rice wine vinegar
1/4 teaspoon salt
4 ounces rice-flour noodles
1 cup frozen peas, thawed
1 pound cooked peeled shrimp
1 cucumber, sliced
6 green onions, sliced
2 cups thinly shredded cabbage
2 tablespoons fresh cilantro leaves
1/4 cup dry roasted peanuts, chopped

For sauce, in a blender container, combine garlic, ginger, hot pepper sauce, preserves, honey, lemon peel, sesame oil, and rice vinegar. Cover and blend until smooth. Stir in rice wine vinegar and salt.

Place the rice-flour noodles into a bowl; pour boiling water over noodles to cover. Let stand about 3 minutes or until noodles have softened; drain. Cut noodles into 2-inch pieces.

Toss together the rice noodles, peas, shrimp, cucumber, onion, and cabbage in a large bowl. Pour sauce over noodle mixture. Toss to coat. Sprinkle with cilantro and peanuts. Serves 6.