Sweet and Tart Chinese Cellophane Noodle Salad. Sweet and Tart Chinese Cellophane Noodle Salad Recipe - Are you ready to cook? Napa cabbage, bacon, shrimp and cellophane noodles combine to make a satisfying one-dish meal with a balanced medley of smoky, sweet, salty and spicy flavors. Cellophane noodles, or fensi, sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca.

The noodle salad is delicious when freshly made. Heat sesame oil in a pan and fry the ground beef in it until Mix the cellophane noodles with Chinese fungi strips, radishes, scallions, red chile pepper and cilantro, and season with sugar and lime juice. Cellophane Noodles How To Prepare Cellophane Noodles For Your Favorite Asian Recipe. You can have Sweet and Tart Chinese Cellophane Noodle Salad using 10 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Sweet and Tart Chinese Cellophane Noodle Salad

You need 80 grams of Cellophane noodles (2 x 40 g packet).
It's 3 slice of or 5 sticks Ham or imitation crab sticks.
It's 1 of Cucumber.
Prepare 1 of Egg.
You need 1 tsp of ●Sesame oil (for the hot water).
You need 3 tbsp of each ▲Soy sauce, sugar, vinegar (※).
You need 1 tsp of each ▲Chicken soup stock granules, sesame oil.
You need of ★Spicy ingredients (optional, to taste).
It's 1 of japanese mustard If you want to make the salad spicy.
Prepare 1 of ra-yu If you want to make it some of the portion spicy.

Cellophane Noodles is made from mung beans and is known as mung bean. Assemble salad: Cut as much pork as desired for salad across the grain into. Bean thread noodles, also named as mung bean noodles, cellophane noodles or bean vermicelli is a popular non-flour noodle in Chinese cuisine. Then blanching the noodles, spinach and carrots with boiling water.

Sweet and Tart Chinese Cellophane Noodle Salad instructions

I use mild vinegar but use less than listed if using normal vinegar..
You can buy this kind of cellophane noodles anywhere. I used the one that contains 2 packs of 40 g glass noodles, and already cut short. I recommend it since it's easy to cook..
Use a large pot as you will use it as a mixing bowl later. Boil the noodles as instructed on the packet, and turn off the heat. Add the ● sesame oil into the hot water..
The noodle salad is delicious when freshly made. But if you chill it in the fridge, or if you make it in advance to store, the glass noodles absorb all the sauce and become dry. Adding a little sesame oil prevents this..
Quickly stir the sesame oil in the hot water in the pot. Drain in a colander. Just doing this will prevent the noodles from absorbing too much sauce..
Cool in cold water for about 5 minutes, and drain. It seems a bit of a waste to drain off the sesame oil in Step 5, but if you add the oil after you drain the noodles, they get tangled and it's hard to coat in the oil ..
While you are boiling and draining the noodles, make a thin omelet and julienne. Julienne cucumber and ham as well..
It's also delicious with crab sticks instead of ham. Don't sprinkle salt over the cucumber, just use as it is..
Add all the flavoring ingredients in the pot that you boiled the noodles. Be careful with the amount of vinegar you use. Refer to Step 1..
The noodles are lightly coated with sesame oil, so it's easy to mix them in the sauce. The ▲ sesame oil is for flavoring, so don't forget to add it ..
Add all other ingredients, and toss well..
If you want to make the whole salad spicy, add the mustard paste. Use as much as you like..
The sweet and sour salad is ready! If you want to make it spicy individually on your plate, add 1 or 2 drops of ra-yu and toss..

Soak in cold water to cool down. Combine with dressing sauce and serve directly. Made from mung beans, yam, or potato starch, these gluten-free cellophane noodles are quite versatile. They can be served in soups and hotpots, used in stir-fries in place of wheat noodles, or served cold in salads. Here, they're tossed with garlicky ground meat and dressed with a mixture of.