Cold Cellophane Noodle Salad Recipe

Name: Cold Cellophane Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD; 9 ounces cellophane noodles; 1 (15 ounce) can baby corn, quartered; 1 (8 ounce) can water chestnuts, slivered; 1 red bell pepper, cut into matchsticks; 1/2 an English cucumber, cut into matchsticks; 2 large scallions, including green parts, finely diced; 4 ounces tofu, puffs sliced into strips; 4 cups boiling water; FOR THE SAUCE; 1/2 cup mirin; 3 tablespoons tamari; 2 tablespoons rice vinegar; 1 tablespoon dark sesame oil; 1 tablespoon sriracha sauce (korean chili sauce); 1 -2 garlic clove, finely minced; 1/2 inch piece gingerroot, peeled and finely grated

Servings: persons

FOR THE SALAD
9 ounces cellophane noodles
1 (15 ounce) can baby corn, quartered
1 (8 ounce) can water chestnuts, slivered
1 red bell pepper, cut into matchsticks
1/2 an English cucumber, cut into matchsticks
2 large scallions, including green parts, finely diced
4 ounces tofu, puffs sliced into strips
4 cups boiling water
FOR THE SAUCE
1/2 cup mirin
3 tablespoons tamari
2 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sriracha sauce (korean chili sauce)
1 -2 garlic clove, finely minced
1/2 inch piece gingerroot, peeled and finely grated

1
Pour the boiling water over the noodles in a large bowl. Make sure the noodles are submerged. Cover the bowl with a lid or large plate and allow to soak for about 4 or 5 minutes.
2
Take off the cover and stir after about 4 minutes and allow to soak again until the noodles are firm to the bit but full cooked.
3
Pour the noodles into a colonder and run ice cold water over them until they are cool and not at all sticky. Set aside.
4
Slice all the vegetables and tofu and add them to your serving bowl.
5
Add cold noodles and toss until they are well incorporated with the vegetables.
6
Whisk all the ingredients for the sauce together and allow to sit for a few minutes.
7
Add sauce to the salad and mix with your hands.
8
Serve with pan fried dumplings. YUM!

2471

kcal

Calories

245

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 17 ingredients. The key ingredients include: FOR THE SALAD, 9 ounces cellophane noodles, 1 (15 ounce) can baby corn, quartered, 1 (8 ounce) can water chestnuts, slivered, and more.

Yes, Cold 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.

Cold Cellophane Noodle Salad

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