CELLOPHANE-NOODLE SALAD
Seedless cucumbers often have small seeds; remove them for this Asian-inspired Cellophane-Noodle Salad recipe. Do not rinse the noodles after cooking; it will make them stick.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
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.
CELLOPHANE NOODLE SALAD
Provided by Jamie Oliver
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 16
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.
SPICY RICE NOODLE SALAD
The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
- Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 28.5 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 727.3 mg, Sugar 3.6 g
CELLOPHANE NOODLE SALAD WITH CABBAGE
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty, Sweet." The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 15m
Yield Serves 4
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 431 milligrams, Sugar 4 grams, TransFat 0 grams
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SPICY SHRIMP AND CELLOPHANE-NOODLE SALAD RECIPE
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- In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce. In another bowl, toss the shrimp with half of the chile-lime dressing. Cover and refrigerate for 30 minutes.
- Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water. Let stand until pliable, 5 minutes.
- Light a grill. Drain the cellophane noodles. Using scissors, cut the noodles into 2-inch lengths and return them to the bowl. Cover the noodles with the boiling water and let stand until they are softened, about 1 minute. Drain well.
- Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side. In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing. Mound the salad on plates or a platter. Sprinkle with the peanuts and serve with lime wedges.
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- Follow the packaging instructions to rehydrate harusame. My package instruction is to boil harusame for 4 minutes. Rinse under cold water to remove the starch. Drain well so the dressing won’t be diluted. Cut into smaller lengths if you like.
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- When the pasta is finished cooking, drain and rinse under cold water then add back to the pot with 3 tbsp of water and mix to coat.
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