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Cellophane Noodle Salad

Source: The Heritage of Chinese Cooking
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Active Time:  5 Minutes
Total Time:  30 Minutes
  Serves 4
Cellophane noodles (also called bean threads) are fine, translucent threads made from the starch of green mung bean and tapioca starch. When soaked they become shiny and slippery and are enjoyed because they absorb the flavors of other foods. Cellophane noodles are traditional throughout Asia, and are used extensively in salads and soups in Japan as well as throughout all regions of China. This cold dish is considered an appetizer or side-dish to a meal.
For Dressing:
1 tablespoon pickle juice from the chinese pickles
3 tablespoons white vinegar
3 tablespoons sugar
For Salad:
2 oz cellophane noodles (fun si)
3/4 cup julienned seeded cucumber
1/2 cup julienned carrot
3 tablespoons chinese pickles, julienned
Cellophane Noodle Salad Recipe at
FOR DRESSING: Combine all dressing ingredients in small saucepan and simmer for 3 minutes. Set aside to cool.

FOR SALAD: Soak noodles in warm water for 20 minutes. Drain and cut into 4-inch lengths.

TO SERVE: Mix together noodles, carrots, pickles, and cucumber in small salad bowl. Pour on dressing and toss to combine. Chill and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 104
Sodium: 24mg
% Cal. from Fat: 0%
Carbohydrates, Total: 26g
Fiber: 1g
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