Recipe: Cellophane Noodle Salad

Cellophane-Noodle Salad
Source: Martha Stewart Living, June 1996
Servings: 8

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

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.