Cellophane-noodle salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Stalks celery -- trimmed | |
| 4 | Whole carrots -- peeled and | |
| Trimmed | ||
| 8¾ | ounce | Cellophane noodles |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Rice wine vinegar |
| 2 | teaspoons | Rice wine vinegar |
| 1 | teaspoon | Szechuan hot bean paste |
| 1 | Whole cucumber -- skin on, | |
| Seedless | ||
| 2 | teaspoons | Sesame oil |
Directions
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.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500