Cellophane-Noodle Salad

Recipe Ingredients

3		Celery - trimmed
4		Carrots - peeled and
		Trimmed
8 3/4 oz	248g	Cellophane noodles
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Rice wine vinegar
2 teaspoons	10ml	Rice wine vinegar
1 teaspoon	5ml	Szechuan hot bean paste
1		Cucumber - skin on
		Seedless
2 teaspoons	10ml	Sesame oil

Recipe 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.

Source:
Martha Stewart Living

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