Chinese Cellophane Noodle Salad Recipe

Name: Chinese Cellophane Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 grams Cellophane noodles; 1 Cucumber; 1 Egg for usuyaki tamago; 4 slice Ham; 2 tbsp Soy sauce; 2 tbsp Vinegar; 2 tbsp Sugar; 2 tbsp Sesame oil; 1 tsp Chicken stock (granules); 1 White sesame seeds

Servings: persons

1
Julienne the cucumber and ham.
2
Also julienne an egg crepe.
3
Rehydrate the cellophane noodle according to the package instruction, and cut into bite sizes.
4
Mix the ingredients.
5
Put all the ingredients prepared in Steps 1-4 in a bowl.
6
Add white sesame seeds and mix well.
7
Leave in the fridge for about 30 minutes and let the flavors meld.
8
Done.
9
Chinese Bean Sprouts SaladWith same seasonings but with different ingredients.

372

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 10 ingredients. The key ingredients include: 40 grams Cellophane noodles, 1 Cucumber, 1 Egg for usuyaki tamago, 4 slice Ham, and more.

Yes, Chinese Cellophane Noodle 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.

Chinese Cellophane Noodle Salad

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