CELLOPHANE NOODLE SALAD
"Cellophane noodles (also called bean threads) are fine, translucent threads made from the starch of green mung bean and tapioca starch. When soaked they become shiny and slippery and are enjoyed because they absorb the flavors of other foods. Cellophane noodles are traditional throughout Asia, and are used extensively in salads and soups in Japan as well as throughout all regions of China. This cold dish is considered an appetizer or side-dish to a meal."
2 ounces cellophane noodles (fun si)
FOR THE DRESSING:
1 tablespoon pickle juice from Chinese pickles
3 tablespoons white vinegar
3 tablespoons sugar
1/2 cup carrot julienne
3 tablespoons julienne-cut Chinese pickles
3/4 cup cucumber julienne , seeds removed, keep some skin on
Soak the noodles in warm water for 20 minutes. Drain and cut into 4-inch lengths.
Combine all of the dressing ingredients in a small saucepan and simmer for 3 minutes. Set aside to cool.
Mix together the noodles, carrots, pickles, and cucumber in a small salad bowl. Pour on the cooled dressing and toss to combine. Refrigerate and serve.
Makes 4 servings
Source: The Heritage of Chinese Cooking by Elizabeth Chong
"Cellophane noodles (also called bean threads) are fine, translucent threads made from the starch of green mung bean and tapioca starch. When soaked they become shiny and slippery and are enjoyed because they absorb the flavors of other foods. Cellophane noodles are traditional throughout Asia, and are used extensively in salads and soups in Japan as well as throughout all regions of China. This cold dish is considered an appetizer or side-dish to a meal."
2 ounces cellophane noodles (fun si)
FOR THE DRESSING:
1 tablespoon pickle juice from Chinese pickles
3 tablespoons white vinegar
3 tablespoons sugar
1/2 cup carrot julienne
3 tablespoons julienne-cut Chinese pickles
3/4 cup cucumber julienne , seeds removed, keep some skin on
Soak the noodles in warm water for 20 minutes. Drain and cut into 4-inch lengths.
Combine all of the dressing ingredients in a small saucepan and simmer for 3 minutes. Set aside to cool.
Mix together the noodles, carrots, pickles, and cucumber in a small salad bowl. Pour on the cooled dressing and toss to combine. Refrigerate and serve.
Makes 4 servings
Source: The Heritage of Chinese Cooking by Elizabeth Chong
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