Cellophane Noodle Salad Recipes

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SPICY ASIAN CELLOPHANE NOODLE SALAD



Spicy Asian Cellophane Noodle Salad image

Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.

Provided by SUMMER530

Categories     Salad     100+ Pasta Salad Recipes     Asian Pasta Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 14

4 eggs
1 tablespoon vegetable oil
½ large onion, sliced
1 large zucchini, julienned
1 (14 ounce) package tofu, drained and cubed
1 clove garlic
7 Thai chiles, chopped
3 tablespoons fish sauce
¼ cup lime juice
⅔ teaspoon sugar
⅓ teaspoon salt
1 quart water
8 ounces cellophane noodles
½ head lettuce, chopped

Steps:

  • Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  • Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
  • With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
  • Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
  • In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 67.5 g, Cholesterol 186 mg, Fat 13.6 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 2.6 g, Sodium 1125.5 mg, Sugar 9.9 g

CELLOPHANE-NOODLE SALAD



Cellophane-Noodle Salad image

Seedless cucumbers often have small seeds; remove them for this Asian-inspired Cellophane-Noodle Salad recipe. Do not rinse the noodles after cooking; it will make them stick.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3 stalks celery, trimmed
4 carrots, peeled and trimmed
1 8.8 ounce bag cellophane noodles (available at gourmet supermarkets and Asian markets)
1 tablespoon plus 1 teaspoon salt
2 tablespoons plus 2 teaspoons rice-wine vinegar
1 teaspoon Szechuan hot-bean paste
1 seedless cucumber (1 pound), skin on, any seeds removed, julienned
2 teaspoons sesame oil, or more to taste

Steps:

  • Thinly slice celery and carrots diagonally.
  • Soak noodles in cool water for 1 hour. Cut into 5-inch lengths with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain (don't 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.

CELLOPHANE NOODLE SALAD



Cellophane Noodle Salad image

Provided by Jamie Oliver

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 16

4 ounces (100 grams) cellophane noodles
A good glug olive oil
8 ounces (200 grams) minced pork
A large pinch five-spice
3 cloves garlic, crushed
2 teaspoon sugar
A handful prawns or shrimp, any size you like, peeled and deveined
Handful plain and skinned peanuts, roughly crushed
1 bunch spring onions, finely sliced
1 bunch coriander, chopped
1 bunch mint, chopped
2 thumbs fresh ginger, grated
2 red chiles, finely sliced with seeds
2 limes, juiced
1 tablespoon soy sauce
Olive oil

Steps:

  • Soak the noodles in boiling water and drain. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.

CELLOPHANE NOODLE SALAD WITH CABBAGE



Cellophane Noodle Salad With Cabbage image

This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty, Sweet." The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 15m

Yield Serves 4

Number Of Ingredients 15

1/2 small green cabbage, finely shredded (about 4 cups)
4 ounces cellophane noodles, soaked for 20 minutes in warm water
1/4 cup chopped roasted peanuts (more to taste)
1 cup chopped cilantro
2 eggs
Salt to taste
2 teaspoons sunflower oil or peanut oil
1 to 3 serrano or Thai chiles, minced (to taste)
3 tablespoons sunflower oil or peanut oil
2 large garlic cloves, finely minced or pureed
2 tablespoons minced ginger
1/2 teaspoon red pepper flakes
3 tablespoons seasoned rice vinegar
1 tablespoon fresh lime juice
Salt to taste

Steps:

  • Place the cabbage in a bowl and cover with ice water. Set aside while you prepare the remaining ingredients.
  • Bring a pot of water to a boil. Salt if desired. Drain the noodles and add to the pot. Boil for 1 1/2 minutes, drain, rinse briefly with cold water and drain thoroughly. Using a scissors, chop coarsely and transfer to a bowl. Drain the cabbage and add to the bowl, along with the peanuts, cilantro and chile(s). Toss together.
  • Beat one of the eggs in a bowl and season with salt to taste. Heat 1 teaspoon of the sunflower oil in an 8-inch nonstick skillet over high heat, or in a wok, and add the egg. Swirl the pan and let the egg spread out in a thin pancake. Lift the edges of the pancake to let egg run underneath. It should cook through quickly. Flip over and cook for a few seconds on the other side, then remove from the heat. Repeat with the other egg. Roll up the pancakes and cut in thin strips. Add half the egg shreds to the noodles and set the other half aside.
  • Place the garlic, ginger and a generous pinch of salt in a mortar and pestle and pound to a coarse paste. Heat 1 tablespoon of the sunflower oil over medium heat in the same skillet or wok in which you cooked the eggs and add the paste and the red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Transfer to a bowl. Allow to cool slightly. Add the rice vinegar, the lime juice and the remaining 2 tablespoons of sunflower oil and whisk together. Taste and add salt. It should be somewhat salty. Toss with the noodle mixture. Transfer to a platter or a wide bowl, sprinkle the remaining egg shreds over the top, and serve.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 431 milligrams, Sugar 4 grams, TransFat 0 grams

PF CHANG'S CELLOPHANE NOODLE SALAD



Pf Chang's Cellophane Noodle Salad image

Make and share this Pf Chang's Cellophane Noodle Salad recipe from Food.com.

Provided by CIndytc

Categories     Asian

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

16 ounces bean threads (cellophane noodles)
1 lb cooked peeled and devied shrimp
green onion, julienned
carrot, and
cucumber, juliened (to garnish)
chopped cilantro (to garnish)
bean sprouts, drained for garnish
4 tablespoons soy sauce
4 tablespoons rice vinegar
4 teaspoons oyster sauce
4 tablespoons chili-garlic sauce
6 teaspoons sesame oil
4 teaspoons sugar

Steps:

  • Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lenghts. Cook in a medium pot of soiling water for one minute. Drain, and cool and pat dry.
  • Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on a serving platter.
  • Garnish with shrimp, julienned green onions, carrots and cucumber; beans sprouts and chopped cilantro.

Nutrition Facts : Calories 107.9, Fat 4, SaturatedFat 0.7, Cholesterol 110.4, Sodium 1084.6, Carbohydrate 4.4, Fiber 0.1, Sugar 2.2, Protein 13

CELLOPHANE-NOODLE SALAD WITH ROAST PORK



Cellophane-Noodle Salad with Roast Pork image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Bean     Citrus     Garlic     Herb     Pork     Marinate     Roast     Mango     Cucumber     Summer     Noodle     Soy Sauce     Gourmet

Yield Makes 10 first-course servings

Number Of Ingredients 24

For pork
1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup Chinese rice wine or sake
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
1/2 teaspoon salt
For dressing
3/4 cup seasoned rice vinegar
1/2 cup peanut or vegetable oil
3 tablespoons fresh lime juice
3 tablespoons finely grated peeled fresh ginger
1 large fresh jalapeño chile, seeded and minced
For salad
8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
3/4 lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces
1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick
1 bunch scallions, cut into matchsticks
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, cut into 1/8-inch-thick matchsticks
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh small basil leaves

Steps:

  • Make pork:
  • Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
  • Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
  • Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
  • Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
  • Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
  • Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
  • Make dressing while pork roasts:
  • Blend together all dressing ingredients in a blender until smooth. Stir before using.
  • Cook noodles and beans for salad while pork finishes roasting:
  • Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
  • Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
  • Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
  • Assemble salad:
  • Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.
  • Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
  • Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

COLD CELLOPHANE NOODLE SALAD



Cold Cellophane Noodle Salad image

I whipped this salad up when I felt the need for something full of noodles but did not want either peanut sauce or tomato sauce:-). The vegetables can be infinitely varied but this is the combination I liked. The sauce comes from Vegan with a Vengance and I use it for a million and one things in my kitchen. It's DELECIOUS. Tofu or Soy Puffs are pre-fried tofu cubes that are puffy and soft. They are available at most Asian grocers. If you cannot find them substitute pan-fried, extra firm cotton tofu.

Provided by Aioli_Queen

Categories     Asian

Time 17m

Yield 6 serving(s)

Number Of Ingredients 15

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
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

Steps:

  • 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.
  • 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.
  • Pour the noodles into a colonder and run ice cold water over them until they are cool and not at all sticky. Set aside.
  • Slice all the vegetables and tofu and add them to your serving bowl.
  • Add cold noodles and toss until they are well incorporated with the vegetables.
  • Whisk all the ingredients for the sauce together and allow to sit for a few minutes.
  • Add sauce to the salad and mix with your hands.
  • Serve with pan fried dumplings. YUM!

Nutrition Facts : Calories 321.4, Fat 4, SaturatedFat 0.6, Sodium 652.4, Carbohydrate 68.4, Fiber 4.2, Sugar 6.1, Protein 5.8

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