Asian Shrimp And Vermicelli Salad

• 1/3 cup cider vinegar
• 1/3 cup packed dark brown sugar
• 1/4 cup low-sodium soy sauce
• 1 1/2 teaspoons cornstarch
• 1 (7-ounce) package vermicelli, uncooked and broken in half
• 1 pound peeled and deveined large shrimp
• 1/2 (16-ounce) package frozen sugar snap peas (about 1 1/2 cups)
• 1 red bell pepper, seeded and cut into thin strips
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons minced peeled fresh ginger

1. Combine first 4 ingredients in a small saucepan, stirring until smooth. Bring to a boil over high heat, and cook, stirring constantly, 30 seconds or until thickened. Cool completely.
2. Cook pasta in boiling water 5 minutes, omitting salt and fat. Stir in shrimp, and cook 2 minutes or until shrimp are done. Place shrimp mixture in a colander; add peas, and rinse with cold water. Drain well.
3. Place shrimp mixture in a large bowl. Stir soy sauce mixture, bell pepper, 1 tablespoon soy sauce, and ginger into shrimp mixture; toss gently to coat.

cider vinegar, brown sugar, soy sauce, cornstarch, vermicelli, shrimp, peas, red bell pepper, soy sauce, fresh ginger

Taken from www.myrecipes.com/recipe/asian-shrimp-vermicelli-salad (may not work)