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
Ingredients
- 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
Instructions
-
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.
-
Dig in!
Recipe Notes
Turn this salad into a main dish by adding sauteed shrimp, shredded meat of your choice, or sliced baked tofu to it.
