Lebanese Glass Noodle Salad

Steps

1. Thinly slice the cabbage and place it in a large bowl.
2. Wash and dry the parsley, cilantro, mint, and scallions, then finely chop them (discarding thick parsley stems). Add to the bowl with the cabbage.
3. Add the sliced bell pepper and shredded carrots to the bowl.
4. Place the glass noodles in a heat-safe bowl and pour boiling water over them. Let soak for 2–3 minutes until softened, then drain well.
5. Heat a little sesame oil in a skillet over medium heat. Sauté the shrimp for 2–3 minutes per side until pink and cooked through. Chop into bite-sized pieces if desired.
6. In a small bowl, whisk together the lemon juice, olive oil, sesame oil, soy sauce, chili oil crunch, and salt to make the dressing.
7. Add the drained noodles and cooked shrimp to the bowl with the vegetables and herbs. Pour the dressing over and toss well to combine.
8. Serve immediately, or refrigerate for 30 minutes to let the noodles absorb more flavor before serving.