Cellophane Noodle and Vegetable Salad Recipe

Name: Cellophane Noodle and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 1.75-ounce packages dried cellophane noodles; 2 tablespoons sesame seeds; 1/4 cup plus 2 tablespoons soy sauce; 3 tablespoons honey; 3 tablespoons Asian sesame oil; 6 ounces jicama, peeled and julienned; 2 medium carrots, julienned; 2 scallions, thinly sliced; 1 medium cucumberpeeled, seeded and cut into 1/3-inch dice; 1 jalapeno, seeded and minced; 1 cup mung bean sprouts; Salt and freshly ground pepper; 1/2 cup chopped roasted salted peanuts

Servings: persons

Four 1.75-ounce packages dried cellophane noodles
2 tablespoons sesame seeds
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons Asian sesame oil
6 ounces jicama, peeled and julienned
2 medium carrots, julienned
2 scallions, thinly sliced
1 medium cucumberpeeled, seeded and cut into 1/3-inch dice
1 jalapeno, seeded and minced
1 cup mung bean sprouts
Salt and freshly ground pepper
1/2 cup chopped roasted salted peanuts

1
Bring a large pot of water to a boil.
2
Meanwhile, put the cellophane noodles in a large bowl and cover with warm water.
3
Let the noodles stand until pliable, about 20 minutes; drain.
4
Using scissors, cut the noodles into 6-inch lengths.
5
In a small skillet, toast the sesame seeds over moderately high heat, stirring, until golden, about 1 minute.
6
Transfer to a plate.
7
In a small bowl, whisk the soy sauce with the honey and sesame oil.
8
Add the cellophane noodles to the boiling water and cook until al dente, about 3 minutes; drain.
9
Return the noodles to the pot, fill it with cold water, then drain again.
10
Transfer the noodles to a large bowl.
11
Add the jicama, carrots, scallions, cucumber, jalapeno and bean sprouts and toss again.
12
Add the soy sauce dressing and toss to coat.
13
Season with salt and pepper and transfer to a platter.
14
Sprinkle the salad with the peanuts and toasted sesame seeds and serve.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Four 1.75-ounce packages dried cellophane noodles, 2 tablespoons sesame seeds, 1/4 cup plus 2 tablespoons soy sauce, 3 tablespoons honey, and more.

Yes, Cellophane Noodle and Vegetable Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cellophane Noodle and Vegetable Salad

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