Asian Shrimp and Noodle Salad

Ingredients:
1 - 16 ounce package Chinese bean thread or rice stick noodles
2 1/2 pounds raw, peeled and de-veined shrimp, thawed and drained
1 cup plus 2 tablespoons peanut oil, divided
6 tablespoons FIVE STAR ASIAN SESAME GINGER SEASONING, divided
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1 - 16 ounce package frozen stir-fry vegetable mix, thawed and drained

Directions:
Preheat oven to 400†F. Cook the noodles as per package directions, cool and drain.
Toss the shrimp together with 2 tablespoons oil and 4 tablespoons ASIAN SESAME
GINGER SEASONING, spread out onto a baking sheet in a single layer. Bake until
just done (about 4 minutes) remove from oven and let cool. Whisk together the soy
sauce, honey, vinegar, 1 cup peanut oil and 2 tablespoons ASIAN SESAME
GINGER SEASONING. Toss together the noodles, shrimp, vegetables and dressing
in a large mixing bowl. Divide among 8 large noodle or salad bowls and serve.

This recipe produces 8 portions.