Hubby and I are hooked on a yummy cellophane noodle salad recipe.
Packed with fresh crunchy vegetables, and marinated in a tangy light dressing, this Asian pasta salad is a cool refreshing healthy accompaniment to your favorite fresh Japanese or Thai dish. We made it twice just this summer, once with our Thai Turkey Larb, and again this past weekend with an Asian-inspired Mahi Mahi grilled in a ginger soy marinade
The salad is very easy to make, although it does require a lot of chopping.
The recipe claims to make only four servings, but it turns out to be more like 5 or 6 servings. No complaints. The leftovers taste great chilled overnight and served at room temperature for an easy healthy work day lunch. I expect this would make for a fabulous picnic dish too.
Next time Hubby is out of town and I need to cook for one, I plan to throw some cooked bay shrimp in with the vegetables to try this out as a complete meal.
- 3-3/4 oz uncooked cellophane noodles
- ½ cup(s) cilantro, fresh, coarsely chopped
- 3 medium garlic clove(s), minced
- 1 Tbsp vegetable oil
- ¼ cup(s) rice wine vinegar
- 1 Tbsp sugar
- 1½ Tbsp fish sauce
- 2 medium carrot(s), julienned
- 1 cup(s) snow peas, julienned
- 1 medium cucumber(s), julienned or diced
- Bring a large pot of water to a boil. Add noodles, simmer 3 minutes and drain.
- Stir together cilantro, garlic, oil, vinegar, sugar and fish sauce in a large bowl. Add noodles, carrots, snow peas and cucumber; toss well. Yields about 1½ cups per serving.
- To add extra zing to this Asian noodle dish, add Asian hot sauce or spicy vinegar. But if your palate can’t tolerate the extra heat, it’s just as tasty as written.