Cellophane Noodles and Lettuce Salad with Mayonnaise – a delicious recipe with noodles, leaves Lettuce, Cucumber, Ham, Egg, Mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a pot of water to a boil.
2
Add the cellophane noodles and cook for 4 minutes.
3
When soft, rinse with cold water to cool then drain well and cut into your preferred lengths.
4
Cut the lettuce, cucumber and ham into strips.
5
Beat the egg in a bowl.
6
In a pan, heat a little bit of oil over medium high heat.
7
Once the pan's heated, spread the egg in it and let it cook for a minute or so until the bottom starts to set.
8
Carefully flip it over and cook the other side for about 30 seconds.
9
Remove from the pan.
10
When cool, cut the egg into strips.
11
In a bowl, combine the cellophane noodles and the ingredients in Step 2 and season with the marked ingredients.
12
Serve it on a plate and done.
201
kcal
Calories
15
g
Fat
9
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 30 grams Cellophane noodles, 3 large leaves Lettuce, 1/2 Cucumber, 2 slice Ham, and more.
Yes, Cellophane Noodles and Lettuce Salad with Mayonnaise 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.
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