Recipe: Tasty Chinese Cellophane Noodle Salad

Chinese Cellophane Noodle Salad. Learn how to cook great Asian chicken salad with cellophane noodles. Crecipe.com deliver fine selection of quality Asian chicken salad with cellophane noodles recipes equipped with ratings, reviews and mixing tips. Get one of our Asian chicken salad with cellophane noodles recipe and prepare delicious and healthy treat for your family or friends.

Which makes Spicy Sweet & Sour Beanthread Noodle Salad a great dish for family meals. Mung bean "bean thread" noodles a.k.a. cellophane, glass noodles are a refreshing, light way to enjoy noodles, and GLUTEN-FREE! Enjoy this Asian home chef recipe for Spicy Sweet & Sour Cellophane Noodle Salad which is vegetarian-friendly, low fat, gluten. You can cook Chinese Cellophane Noodle Salad using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chinese Cellophane Noodle Salad

1. You need 25 grams of Cellophane noodles.
2. Prepare 1/2 of Carrot.
3. It's 1/2 of Cucumber.
4. It's 2 slice of Ham.
5. You need 1 of as much (to taste) Wood ear mushrooms.
6. You need 1 of as much (to taste) White sesame seeds.
7. Prepare 1 tbsp of ● Soy sauce.
8. You need 1 tbsp of ● Vinegar.
9. It's 1 tbsp of ● Sesame oil.
10. You need 1 of ● Sugar.
11. It's 1 of ● Japanese mustard.

Rinse the noodles with cold water. Add the noodles to a bowl and add the carrots, cucumber, and red pepper. Whisk together the vinegar, chili oil, cilantro, soy sauce, and garlic. Add the dressing to the noodles.

Chinese Cellophane Noodle Salad instructions

1. Cook the cellophane noodles according to the instructions on the package. Run under water and then drain well. Rehydrate the wood ear mushrooms, discard the hard parts, and slice thinly..
2. Julienne the vegetables and ham slices to 4-5 cm and blanch the carrot..
3. Mix the ● ingredients in a bow. Also add the wood ear mushrooms (Step 1), the vegetables (Step 2), the ham, and toss..
4. Serve on a plate, and scatter with white sesame seeds on top..

Place the rice or cellophane noodles in a bowl and cover with warm water. Bring a large pot of water to a boil and add the noodles. Drain well and coarsely chop using scissors. In literal translations, the Chinese names for cellophane or glass noodles refer to thin or delicate ribbons or cold noodles. After a little bit more research, I learned that Harusame 春雨 was named in kanji character by the Japanese because the noodles look like gentle spring rain.