This Asian-inspired cold noodle salad includes cellophane mung bean noodles, minced cucumbers and your choice of additional vegetables, with a traditional Chinese dressing. Turn this salad into an entrée by adding shrimp, shredded meat or tofu. Perfect dish for a warm day or evening.
Cellophane or glass noodles are transparent noodles made from mung bean, cassava root, yam or potato starch. This recipe uses mung bean noodles. They are gluten-free, paleo-approved and absorb the flavor of the sauce you serve them with. They are ready in a minute and can be added to a variety of dishes, including soups, stir fries and salads. Mung bean noodles can be found in the Asian isle of supermarkets, online or at your local Asian market.
A traditional Chinese cold noodle salad may include Napa cabbage, carrots, earwood mushrooms and cucumber. For this salad, I am using traditional salad vegetables and others from my garden: radishes, heirloom tomatoes, fresh cilantro and chives. Bell peppers can also be used in this salad, as long as they are julienned finely. Edible chive flowers make for a nice garnish. When ready to mix, break the petals into the salad for an extra ‘kick’.
Cold noodle salad
- For the salad:
- 2 bunches of mung mean noodles
- 1 cucumber
- 5 radishes
- 1/2 bunch of cilantro
- 1/4 cup of chopped chives
- 1 cup shredded carrots
- 1 teaspoon of sesame oil
- OR - choose your own vegetables that can be eaten raw and can be sliced thinly
- For the sauce:
- 2 tablespoons of light soy sauce
- 1 tablespoon of seasoned rice vinegar
- 2 teaspoons of sesame oil
- 2 cloves of garlic
Soak the noodles in hot water for one minute. Cool with cold water, drain and add one teaspoon of sesame oil to prevent noodles from sticking together. Set aside.
If using shredded carrots, soak them in hot water for 3-5 minutes, drain and allow to cool.
If using earwood mushrooms, placed rehydrated mushrooms in hot water and boil for 3-5 minutes. Drain and cool.
If using Napa cabbage, chop it thinly and deep in hot water for 1-2 minutes, drain and cool.
Peel and julienne the cucumber. If the cucumber has big seeds inside, remove them prior to slicing.
Julienne or thinly chop all the vegetables you will use and arrange in a deep serving dish along with the noodles.
Prep the dressing by mixing soy sauce, seasoned rice vinegar and sesame oil in a small bowl or dressing bottle. Crush and chop the garlic and add to dressing. If you are using unseasoned rice vinegar, add 1/2 teaspoon of sugar and a hint of salt to dressing. Mix well.
When ready to serve, add dressing to salad and mix all the ingredients using a tong.
Recipe NotesTurn this salad into a main dish by adding sauteed shrimp, shredded meat of your choice, or sliced baked tofu to it.