CELLOPHANE NOODLES SALAD RECIPES

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CELLOPHANE-NOODLE SALAD RECIPE | MARTHA STEWART



Cellophane-Noodle Salad Recipe | Martha Stewart image

Seedless cucumbers often have small seeds; remove them for this Asian-inspired Cellophane-Noodle Salad recipe. Do not rinse the noodles after cooking; it will make them stick.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 8

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

Steps:

  • 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.

COLD CELLOPHANE NOODLE SALAD RECIPE - FOOD.COM



Cold Cellophane Noodle Salad Recipe - Food.com image

I whipped this salad up when I felt the need for something full of noodles but did not want either peanut sauce or tomato sauce:-). The vegetables can be infinitely varied but this is the combination I liked. The sauce comes from Vegan with a Vengance and I use it for a million and one things in my kitchen. It's DELECIOUS. Tofu or Soy Puffs are pre-fried tofu cubes that are puffy and soft. They are available at most Asian grocers. If you cannot find them substitute pan-fried, extra firm cotton tofu.

Total Time 17 minutes

Prep Time 12 minutes

Cook Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 15

9 ounces cellophane noodles
1 (15 ounce) can baby corn, quartered
1 (8 ounce) can water chestnuts, slivered
1 red bell pepper, cut into matchsticks
1/2 an English cucumber, cut into matchsticks
2 large scallions, including green parts, finely diced
4 ounces tofu, puffs sliced into strips
4 cups boiling water
1/2 cup mirin
3 tablespoons tamari
2 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sriracha sauce (korean chili sauce)
1 -2 garlic clove, finely minced
1/2 inch piece gingerroot, peeled and finely grated

Steps:

  • Pour the boiling water over the noodles in a large bowl. Make sure the noodles are submerged. Cover the bowl with a lid or large plate and allow to soak for about 4 or 5 minutes.
  • Take off the cover and stir after about 4 minutes and allow to soak again until the noodles are firm to the bit but full cooked.
  • Pour the noodles into a colonder and run ice cold water over them until they are cool and not at all sticky. Set aside.
  • Slice all the vegetables and tofu and add them to your serving bowl.
  • Add cold noodles and toss until they are well incorporated with the vegetables.
  • Whisk all the ingredients for the sauce together and allow to sit for a few minutes.
  • Add sauce to the salad and mix with your hands.
  • Serve with pan fried dumplings. YUM!

Nutrition Facts : Calories 321.4, FatContent 4, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 652.4, CarbohydrateContent 68.4, FiberContent 4.2, SugarContent 6.1, ProteinContent 5.8

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