Sweet and Tart Chinese Cellophane Noodle Salad

Name: How to cook Sweet and Tart Chinese Cellophane Noodle Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Sweet and Tart Chinese Cellophane Noodle Salad

When I used to make this salad and store in the fridge, I didn't like the salad becoming too dry since the cellophane noodles absorbed too much sauce. I added more soy sauce or vinegar to make it better, but I finally solved this problem by coating the noodles with oil! As a result, I could reduce the amount of flavoring ingredients as well.

Ingredient

Food ration :

4 servings

80 grams

Cellophane noodles (2 x 40 g packet)

3 slice

or 5 sticks Ham or imitation crab sticks

Cucumber

Egg

1 tsp

●Sesame oil (for the hot water)

3 tbsp

each ▲Soy sauce, sugar, vinegar (※)

1 tsp

each ▲Chicken soup stock granules, sesame oil

japanese mustard If you want to make the salad spicy

ra-yu If you want to make it some of the portion spicy

Cooking instructions

* Step 1

I use mild vinegar but use less than listed if using normal vinegar.

* Step 2

You can buy this kind of cellophane noodles anywhere. I used the one that contains 2 packs of 40 g glass noodles, and already cut short. I recommend it since it's easy to cook.

* Step 3

Use a large pot as you will use it as a mixing bowl later. Boil the noodles as instructed on the packet, and turn off the heat. Add the ● sesame oil into the hot water.

* Step 4

The noodle salad is delicious when freshly made. But if you chill it in the fridge, or if you make it in advance to store, the glass noodles absorb all the sauce and become dry. Adding a little sesame oil prevents this.

* Step 5

Quickly stir the sesame oil in the hot water in the pot. Drain in a colander. Just doing this will prevent the noodles from absorbing too much sauce.

* Step 6

Cool in cold water for about 5 minutes, and drain. It seems a bit of a waste to drain off the sesame oil in Step 5, but if you add the oil after you drain the noodles, they get tangled and it's hard to coat in the oil .