Cooking Recipe Cellophane-Noodle Salad
Recipe Ingredients
3
Stalks celery -- trimmed
4
Whole carrots -- peeled and
Trimmed
8 3/4 oz
Cellophane noodles
1 tb
Salt
1 ts
Salt
2 tb
Rice wine vinegar
2 ts
Rice wine vinegar
1 ts
Szechuan hot bean paste
1
Whole cucumber -- skin on,
Seedless
2 ts
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" <dax@airmail.Net>date: Sat, 13 Jul 1996 07:12:31
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