METHOD

Wash konjac noodles and blanch them in boiling water for about 3 minutes. Add noodles into cold iced water and remove. Melt butter in a pan over medium heat and sauté garlic until fragrant. Add the shrimp and cook until pink and just cooked through. Set aside to cool. In a small bowl, whisk the cranberry sauce, cranberry juice, lemon juice, fish sauce, soy sauce, crispy chili oil, and garlic. Place the konjac noodles and bean sprouts in a large bowl. Pour over the cranberry dressing and toss well to coat. Top with the cooked shrimp and serve immediately, or chill briefly before serving for an extra-refreshing meal.