Sunday, May 01, 2005

Cellophane Noodle Salad with Peanut Dressing

Cellophane Noodle Salad with Peanut Dressing (Adapted from CL)

For the dressing

1/4 cup soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon canola oil
1/4 teaspoon crushed red pepper
1/4 teaspoon five-spice powder
2 garlic cloves, minced

For the salad

4 ounces matchstick-cut carrots
4 ounces dry bean threads
1 cup shredded romaine lettuce
3/4 cup thinly sliced green onions
1/2 cup snow peas, trimmed and cut into 1/2" pieces
1/2 cup diced roasted red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup chopped dry-roasted peanuts, divided

To make the dressing

In a medium bowl, whisk together soy sauce, water, brown sugar, rice vinegar, ginger, oil, red pepper, five-spice powder and garlic.

To make the salad

In a large pot of boiling salt water, add carrots and noodles - cook 1 minute then drain well.

Add noodles and carrots to a large bowl. Toss in romaine, green onions, snow peas, red bell pepper, cilantro and mint - mix lightly to combine. Drizzle dressing over the noodle mixture and add 2 tablespoons peanuts. Gently mix together.

Divide remaining peanuts over each portion.

Makes 4-6 depending on portion size.

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  1. The recipe using cellophane noodles sounds good, however, those kind of noodles are best used in a moister or hot dish, such as soup, stirfry, or added to eggroll fillings. Another way to cook those things is to just soak them in boiling water as apposed to actively cooking them on the stovetop.

  2. Thanks for the tips George! We may try them again in a soup... I just hope the texture is better.