Cellophane Noodle Salad

1 (3¾ oz) package bean threads

2 Tbsp peanut or vegetable oil

8 oz medium or large raw shrimp, peeled and deveined

3 cloves garlic, minced

¼ tsp crushed red pepper flakes

½ cup cooked pork or ham strips (optional)

2 Tbsp soy sauce

1 Tbsp fresh lemon juice

1 Tbsp rice vinegar

1 Tbsp Oriental sesame oil

1/3 cup thinly sliced green onions or coarsely chopped cilantro

Place bean threads in a medium bowl; cover with warm water. Soak 15 minutes to soften. Drain well; cut into 2-inch pieces. Heat wok or large skillet over medium-high heat. Add peanut oil; heat until hot. Add shrimp, garlic, and crushed red pepper; stir-fry 2 minutes. Add pork, soy sauce, lemon juice, vinegar, and sesame oil; stir-fry 1 minute. Add bean threads; stir-fry 1 minute or until heated through. Serve warm, chilled, or at room temperature. Sprinkle with onions before serving.