Cellophane-Noodle Salad

Categories: June 1996 i | Salads

Serves: 8 Servings

Ingredients:

3 Stalks celery -- trimmed
4 Whole carrots -- peeled and
Trimmed
8 3/4 oz Cellophane noodles
1 tb Salt
1 ts Salt
2 tb Rice wine vinegar
2 ts Rice wine vinegar
1 ts Szechuan hot bean paste
1 Whole cucumber -- skin on,
Seedless
2 ts Sesame oil

Instructions:
Thinly slice celery and carrots diagonally. Soak noodles in cool water for
1 hour. Cut into 5-inch length with kitchen shears. Cook in boiling water
until clear, 2 to 3 minutes. Drain, do not 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.

Posted to MC-Recipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 -0800

From: Kristine

Recipe By : Martha Stewart Living, June 1996

Previous: Cellophane Noodles with Vegetables | Next: Cement