CELLOPHANE NOODLE AND VEGETABLE SALAD (for 6 as a side dish)
four 1.75 ounce packages dried cellophane noodles
2 tablespoons sesame seeds
¼ cup plus 2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons Asian sesame oil
6 ounces jicama, peeled and julienned
2 medium carrots, peeled and julienned
1 medium cucumber, peeled, seeded and cut into 1/3 inch dice
1 jalapeno, seeded and minced
1 cup mung bean sprouts
salt and freshly ground black pepper
½ cup chopped roasted, salted peanuts
1. Bring a large pot of water to a boil. Meanwhile, put the cellophane noodles into a large bowl and cover with warm water. Let the noodles stand until pliable, about 20 minutes, and drain. Using scissors, cut the noodles into 6 inch lengths.
2. In a small skillet, toast the sesame seeds over moderately high heat, stirring, until golden, about 1 minute. Transfer to a plate. In a small bowl, whisk the soy sauce with the honey and sesame oil.
3. Add the cellophane noodles to the boiling water and cook until al dente, about 3 minutes, then drain. Return noodles to the pot and fill it with cold water, than drain again. Transfer noodles to a large bowl. Add the jicama, carrots, scallions, cucumber, jalapeno and bean sprouts and toss again. Add the soy sauce dressing and toss to coat. Season with salt and pepper and transfer to a latter. Sprinkle the salad with peanuts and toasted sesame seeds and serve.
CELLOPHANE NOODLES, AKA. GLASS NOODLES OR BEAN THREADS
NOTE: If you want to make this salad more substantial for a lunch or picnic, add shredded, cooked chicken or small shrimp, cooked, peeled and halved lengthwise.
from Shaun Danyel Hergatt, Food and Wine Magazine, September, 2005