Best 6 Cellophane Noodle Salad Recipes

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**Cellophane Noodle Salad: A Refreshing and Versatile Dish for All Occasions**

Are you looking for a light, refreshing, and flavorful salad that's perfect for any occasion? Look no further than cellophane noodle salad. This unique and versatile dish features thin, transparent noodles made from mung bean starch, tossed with a variety of colorful vegetables, herbs, and a tangy vinaigrette dressing. Whether you're serving it as a side dish, a main course, or a party appetizer, cellophane noodle salad is sure to impress. With its vibrant colors, crunchy textures, and delicious flavors, this salad is a true crowd-pleaser. In this article, we'll provide you with three different recipes for cellophane noodle salad, each with its own unique twist. From a classic Vietnamese-style salad to a spicy Thai version, and a refreshing summer salad with grilled shrimp, there's a recipe here for everyone to enjoy. So gather your ingredients, put on your apron, and let's embark on a culinary journey into the world of cellophane noodle salad.

Let's cook with our recipes!

CELLOPHANE NOODLE SALAD



Cellophane Noodle Salad image

Provided by Jamie Oliver

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 16

4 ounces (100 grams) cellophane noodles
A good glug olive oil
8 ounces (200 grams) minced pork
A large pinch five-spice
3 cloves garlic, crushed
2 teaspoon sugar
A handful prawns or shrimp, any size you like, peeled and deveined
Handful plain and skinned peanuts, roughly crushed
1 bunch spring onions, finely sliced
1 bunch coriander, chopped
1 bunch mint, chopped
2 thumbs fresh ginger, grated
2 red chiles, finely sliced with seeds
2 limes, juiced
1 tablespoon soy sauce
Olive oil

Steps:

  • Soak the noodles in boiling water and drain. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.

SPICY ASIAN CELLOPHANE NOODLE SALAD



Spicy Asian Cellophane Noodle Salad image

Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.

Provided by SUMMER530

Categories     Salad     100+ Pasta Salad Recipes     Asian Pasta Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 14

4 eggs
1 tablespoon vegetable oil
½ large onion, sliced
1 large zucchini, julienned
1 (14 ounce) package tofu, drained and cubed
1 clove garlic
7 Thai chiles, chopped
3 tablespoons fish sauce
¼ cup lime juice
⅔ teaspoon sugar
⅓ teaspoon salt
1 quart water
8 ounces cellophane noodles
½ head lettuce, chopped

Steps:

  • Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  • Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
  • With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
  • Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
  • In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 67.5 g, Cholesterol 186 mg, Fat 13.6 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 2.6 g, Sodium 1125.5 mg, Sugar 9.9 g

CELLOPHANE NOODLE SALAD WITH CABBAGE



Cellophane Noodle Salad With Cabbage image

This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty, Sweet." The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 15m

Yield Serves 4

Number Of Ingredients 15

1/2 small green cabbage, finely shredded (about 4 cups)
4 ounces cellophane noodles, soaked for 20 minutes in warm water
1/4 cup chopped roasted peanuts (more to taste)
1 cup chopped cilantro
2 eggs
Salt to taste
2 teaspoons sunflower oil or peanut oil
1 to 3 serrano or Thai chiles, minced (to taste)
3 tablespoons sunflower oil or peanut oil
2 large garlic cloves, finely minced or pureed
2 tablespoons minced ginger
1/2 teaspoon red pepper flakes
3 tablespoons seasoned rice vinegar
1 tablespoon fresh lime juice
Salt to taste

Steps:

  • Place the cabbage in a bowl and cover with ice water. Set aside while you prepare the remaining ingredients.
  • Bring a pot of water to a boil. Salt if desired. Drain the noodles and add to the pot. Boil for 1 1/2 minutes, drain, rinse briefly with cold water and drain thoroughly. Using a scissors, chop coarsely and transfer to a bowl. Drain the cabbage and add to the bowl, along with the peanuts, cilantro and chile(s). Toss together.
  • Beat one of the eggs in a bowl and season with salt to taste. Heat 1 teaspoon of the sunflower oil in an 8-inch nonstick skillet over high heat, or in a wok, and add the egg. Swirl the pan and let the egg spread out in a thin pancake. Lift the edges of the pancake to let egg run underneath. It should cook through quickly. Flip over and cook for a few seconds on the other side, then remove from the heat. Repeat with the other egg. Roll up the pancakes and cut in thin strips. Add half the egg shreds to the noodles and set the other half aside.
  • Place the garlic, ginger and a generous pinch of salt in a mortar and pestle and pound to a coarse paste. Heat 1 tablespoon of the sunflower oil over medium heat in the same skillet or wok in which you cooked the eggs and add the paste and the red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Transfer to a bowl. Allow to cool slightly. Add the rice vinegar, the lime juice and the remaining 2 tablespoons of sunflower oil and whisk together. Taste and add salt. It should be somewhat salty. Toss with the noodle mixture. Transfer to a platter or a wide bowl, sprinkle the remaining egg shreds over the top, and serve.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 431 milligrams, Sugar 4 grams, TransFat 0 grams

CELLOPHANE-NOODLE SALAD



Cellophane-Noodle Salad image

Seedless cucumbers often have small seeds; remove them for this Asian-inspired Cellophane-Noodle Salad recipe. Do not rinse the noodles after cooking; it will make them stick.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3 stalks celery, trimmed
4 carrots, peeled and trimmed
1 8.8 ounce bag cellophane noodles (available at gourmet supermarkets and Asian markets)
1 tablespoon plus 1 teaspoon salt
2 tablespoons plus 2 teaspoons rice-wine vinegar
1 teaspoon Szechuan hot-bean paste
1 seedless cucumber (1 pound), skin on, any seeds removed, julienned
2 teaspoons sesame oil, or more to taste

Steps:

  • Thinly slice celery and carrots diagonally.
  • Soak noodles in cool water for 1 hour. Cut into 5-inch lengths with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain (don't 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.

CELLOPHANE-NOODLE SALAD WITH ROAST PORK



Cellophane-Noodle Salad with Roast Pork image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Bean     Citrus     Garlic     Herb     Pork     Marinate     Roast     Mango     Cucumber     Summer     Noodle     Soy Sauce     Gourmet

Yield Makes 10 first-course servings

Number Of Ingredients 24

For pork
1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup Chinese rice wine or sake
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
1/2 teaspoon salt
For dressing
3/4 cup seasoned rice vinegar
1/2 cup peanut or vegetable oil
3 tablespoons fresh lime juice
3 tablespoons finely grated peeled fresh ginger
1 large fresh jalapeño chile, seeded and minced
For salad
8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
3/4 lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces
1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick
1 bunch scallions, cut into matchsticks
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, cut into 1/8-inch-thick matchsticks
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh small basil leaves

Steps:

  • Make pork:
  • Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
  • Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
  • Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
  • Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
  • Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
  • Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
  • Make dressing while pork roasts:
  • Blend together all dressing ingredients in a blender until smooth. Stir before using.
  • Cook noodles and beans for salad while pork finishes roasting:
  • Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
  • Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
  • Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
  • Assemble salad:
  • Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.
  • Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
  • Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

DAY AFTER THANKSGIVING DINNER (VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD)



DAY AFTER THANKSGIVING DINNER (VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD) image

Yield 4 servings

Number Of Ingredients 17

For the dressing:
2 cloves garlic, peeled and minced
2 fresh long red chilis or jalapenos, deeded and finely diced (Note: can reserve chilis and serve separately in a bowl)
2 T finely minced ginger
1/4 C nam pla (fish sauce)
Juice of 1 lime
2 T fine white sugar
1/4 C cold water
For assembly:
2 1/2 C cold cooked turkey, shredded or cut in fine strips
6 oz. bean thread noodles
1 1/2 C pea pods or sugar snap peas
2 C fresh bean sprouts
3 scallions, finely cut crosswise
2 t peanut oil
1 t sesame oil
1/2 C finely chopped cilantro

Steps:

  • Prepare dressing: In a small bowl, combine all dressing ingredients. Mix well and refrigertae until needed, up to 1 week. In a bowl, combine turkey with 1/2 C of dressing; mix well. Boil 2 pots of water. Place noodles in heatproof bowl and cover with one pot of water. Allow to sit until rehydrated, about 10 min. Combine peas and sprouts in a colander; pour second pot of water over them, then rinse with cold water until chilled and drain again. Drain noodles; rinse in cold water until chilled, then drain again. In a large bowl, layer noodles,turkey, scallions, peas and sprouts. Add oils and rest of dressing. Toss gently. Arrange on a large platter and top with cilantro.

Tips:

  • Soak the cellophane noodles: Before using the noodles, soak them in hot water for about 10 minutes, or until they are soft and pliable. This will help to remove any excess starch and make them easier to work with.
  • Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Some good options include carrots, cucumbers, bell peppers, and snow peas.
  • Make a flavorful dressing: The dressing for this salad is made with a combination of soy sauce, rice vinegar, sesame oil, and sugar. You can adjust the proportions of each ingredient to taste.
  • Add protein: If you want to make this salad more filling, you can add some protein, such as grilled chicken, shrimp, or tofu.

Conclusion:

Cellophane noodle salad is a delicious and refreshing dish that is perfect for a summer meal. It is also a great way to use up leftover vegetables. With its simple ingredients and easy preparation, this salad is sure to become a favorite.

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