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Gallery Cellophane-Noodle Salad Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3 stalks celery, trimmed 4 carrots, peeled and trimmed 1 8.8 ounce bag cellophane noodles (available at gourmet supermarkets and Asian markets) 1 tablespoon plus 1 teaspoon salt 2 tablespoons plus 2 teaspoons rice-wine vinegar 1 teaspoon Szechuan hot-bean paste 1 seedless cucumber (1 pound), skin on, any seeds removed, julienned 2 teaspoons sesame oil, or more to taste
Gallery Cellophane-Noodle Salad
Recipe Summary Servings: 8
Gallery
Cellophane-Noodle Salad
Cellophane-Noodle Salad
Cellophane-Noodle Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3 stalks celery, trimmed 4 carrots, peeled and trimmed 1 8.8 ounce bag cellophane noodles (available at gourmet supermarkets and Asian markets) 1 tablespoon plus 1 teaspoon salt 2 tablespoons plus 2 teaspoons rice-wine vinegar 1 teaspoon Szechuan hot-bean paste 1 seedless cucumber (1 pound), skin on, any seeds removed, julienned 2 teaspoons sesame oil, or more to taste
Directions
Thinly slice celery and carrots diagonally.
Soak noodles in cool water for 1 hour. Cut into 5-inch lengths with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain (don’t rinse). Place in a bowl.
Add celery, carrots, and salt. Toss with tongs for 2 to 3 minutes. Add vinegar and bean paste; toss. When cool, toss in cucumbers and oil. Serve at room temperature.
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All Reviews for Cellophane-Noodle Salad
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All Reviews for Cellophane-Noodle Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
