Cold Cellophane Noodle Salad Recipes

CELLOPHANE-NOODLE SALAD

Steps:

• Thinly slice celery and carrots diagonally.
• Soak noodles in cool water for 1 hour. Cut into 5-inch lengths with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain (don't 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.

COLD CELLOPHANE NOODLE SALAD

Steps:

• Pour the boiling water over the noodles in a large bowl. Make sure the noodles are submerged. Cover the bowl with a lid or large plate and allow to soak for about 4 or 5 minutes.
• Take off the cover and stir after about 4 minutes and allow to soak again until the noodles are firm to the bit but full cooked.
• Pour the noodles into a colonder and run ice cold water over them until they are cool and not at all sticky. Set aside.
• Slice all the vegetables and tofu and add them to your serving bowl.
• Add cold noodles and toss until they are well incorporated with the vegetables.
• Whisk all the ingredients for the sauce together and allow to sit for a few minutes.
• Add sauce to the salad and mix with your hands.
• Serve with pan fried dumplings. YUM!

CELLOPHANE NOODLE SALAD WITH CABBAGE

Steps:

• Place the cabbage in a bowl and cover with ice water. Set aside while you prepare the remaining ingredients.
• Bring a pot of water to a boil. Salt if desired. Drain the noodles and add to the pot. Boil for 1 1/2 minutes, drain, rinse briefly with cold water and drain thoroughly. Using a scissors, chop coarsely and transfer to a bowl. Drain the cabbage and add to the bowl, along with the peanuts, cilantro and chile(s). Toss together.
• Beat one of the eggs in a bowl and season with salt to taste. Heat 1 teaspoon of the sunflower oil in an 8-inch nonstick skillet over high heat, or in a wok, and add the egg. Swirl the pan and let the egg spread out in a thin pancake. Lift the edges of the pancake to let egg run underneath. It should cook through quickly. Flip over and cook for a few seconds on the other side, then remove from the heat. Repeat with the other egg. Roll up the pancakes and cut in thin strips. Add half the egg shreds to the noodles and set the other half aside.
• Place the garlic, ginger and a generous pinch of salt in a mortar and pestle and pound to a coarse paste. Heat 1 tablespoon of the sunflower oil over medium heat in the same skillet or wok in which you cooked the eggs and add the paste and the red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Transfer to a bowl. Allow to cool slightly. Add the rice vinegar, the lime juice and the remaining 2 tablespoons of sunflower oil and whisk together. Taste and add salt. It should be somewhat salty. Toss with the noodle mixture. Transfer to a platter or a wide bowl, sprinkle the remaining egg shreds over the top, and serve.

CELLOPHANE NOODLE SALAD

Steps:

• Soak the noodles in boiling water and drain. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.

CELLOPHANE-NOODLE SALAD WITH ROAST PORK

Steps:

• Make pork:
• Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
• Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
• Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
• Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
• Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
• Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
• Make dressing while pork roasts:
• Blend together all dressing ingredients in a blender until smooth. Stir before using.
• Cook noodles and beans for salad while pork finishes roasting:
• Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
• Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
• Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
• Assemble salad:
• Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.
• Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
• Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

PF CHANG'S CELLOPHANE NOODLE SALAD

Steps:

• Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lenghts. Cook in a medium pot of soiling water for one minute. Drain, and cool and pat dry.
• Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on a serving platter.
• Garnish with shrimp, julienned green onions, carrots and cucumber; beans sprouts and chopped cilantro.

COLD SOBA NOODLES WITH PORK TENDERLOIN

Steps:

• Bring a large pot of water to a boil, add soba noodles, and cook according to package directions, about 4 minutes. Drain noodles, rinse under cold water, and set aside to cool.
• Whisk peanut butter, water, 1 tablespoon sesame oil, hoisin sauce, Sriracha, soy sauce, lime zest and juice, garlic, and ginger together in a small bowl for the dressing. Pour dressing over noodles. Add red bell pepper and toss to combine. Refrigerate until well chilled, at least 1 hour.
• Stir teriyaki sauce, rice vinegar, and red pepper flakes together in a bowl until well combined. Cut pork tenderloin into very thin slices, about 1/8 inch thick, then cut each slice in half. Add pork to marinade, cover bowl, and chill in the refrigerator for 30 minutes or longer.
• Remove pork from refrigerator. Heat a skillet over medium-high heat, and heat the remaining 1 tablespoon sesame oil until hot. Add pork, separating pieces to cover the skillet's bottom. Cook the pork, occasionally stirring, until cooked through, 2 to 3 minutes. Your time will depend on how thinly the pork is cut, but try not to overcook to retain tenderness.
• Remove noodles from the refrigerator and give them a good stir. Divide the noodles among 4 plates or bowls. Evenly distribute the pork on top of the noodles and garnish with peanuts, green onion and sesame seeds before serving.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.