Cellophane Noodle Salad

Serving Size : 8
Ingredients

for prepare Cellophane Noodle Salad

:

Amount	Measure	Ingredient - Preparation Method
3	stalks	celery - trimmed
4	whole	carrots - peeled and
trimmed cellophane noodle salad
8 3/4	ounces	cellophane noodles
1	teaspoon	salt
2	tablespoons	rice wine vinegar
2	teaspoons	rice wine vinegar
1	teaspoon	Szechuan hot bean paste
1	whole	cucumber - skin on
seedless cellophane noodle salad
2	teaspoons	sesame oil

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.

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