Cellophane-noodle Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 Stalks: celery, trimmed
4: Whole carrots, peeled and
Trimmed,
8 3/4 ounce: Cellophane noodles,
1 tbsp: Salt,
1 tsp: Salt,
2 tbsp: Rice wine vinegar,
2 tsp: Rice wine vinegar,
1 tsp: Szechuan hot bean paste,
1: Whole cucumber, skin on,
Seedless,
2 tsp: 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"date: Sat, 13 Jul 1996 07:12:31
~0500
Source from luhu.jp
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"
~0500
Source from luhu.jp