CELLOPHANE-NOODLE SALAD

8 3/4 ounces cellophane noodles
3 stalks celery, trimmed
4 whole carrots, peeled and trimmed
1 teaspoon salt
2 tablespoons rice wine vinegar
1 teaspoon Szechuan hot bean paste
1 whole seedless cucumber, skin on, sliced
2 teaspoons sesame oil

Soak noodles in cool water for 1 hour.

Thinly slice celery and carrots diagonally; set aside.

Cut noodles into 5-inch lengths 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.

Servings: 8
Source: Martha Stewart Living, June 1996