Cellophane-noodle salad

8 Servings

Ingredients

Quantity Ingredient
3 Stalks celery -- trimmed
4 Whole carrots -- peeled and
Trimmed
8¾ ounce Cellophane noodles
1 tablespoon Salt
1 teaspoon Salt
2 tablespoons Rice wine vinegar
2 teaspoons Rice wine vinegar
1 teaspoon Szechuan hot bean paste
1 Whole cucumber -- skin on,
Seedless
2 teaspoons 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@...>date: Sat, 13 Jul 1996 07:12:31 ~0500

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