Cellophane Noodle Salad
In the traditional Thai version of this salad, cooks use fish sauce instead of soy sauce and use ground pork, shrimp, and/or chicken for the meat. Thais also are likely to use dried “rat dropping” chiles that they crumble into the bowl. Mighty hot.
INGREDIENTS | SERVES 4
- 4 ounces cellophane, or bean thread, noodles, softened in hot water for 20 minutes
- 1 (6-ounce) package soy “chicken” strips, optional
- ½ cup thinly sliced scallions
- ½ cup fresh cilantro leaves
- 1 to 2 tablespoons crushed red peppers
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon pickled garlic, chopped
- Sugar to taste
Drain the soaked and softened noodles and cut them into serving pieces.
Put the noodles, “chicken” strips if using, scallions, cilantro leaves, and crushed red peppers into a serving bowl.
Mix together the lime juice, soy sauce, and pickled garlic and toss with the salad ingredients.
Nutrition
170 calories
1.5g fat
32g carbohydrates
9g protein
590mg sodium
3g fiber
What Are Cellophane Noodles?
Called “glass,” “cellophane,” or “bean thread” noodles, this Asian pasta is made from the starch of mung beans, and when dried, the noodles are so brittle and tough that when you cut them—and the cleanest way is using scissors—they may fly around, so hold them over the sink. They are easier to cut when wet, although when they are wet they are also somewhat gelatinous. Unless you plan to use the softened noodles in a soup, drain them before using them in other dishes. These are readily available at most well-stocked supermarkets and at Asian markets.
