I was first introduced to the bean thread noodles (aka cellophane noodles) from a recipe in the Epicurious magazine. The cool thing about these noodles are that they turn transparent when cooked, making them a beautiful base for various dishes.
The noodles were bought at a Chinese grocery store called Foody Mart. The ones I purchased were made of mung bean and potato starch.
Although the light salad seems appropriate for summer, I made it for two family gatherings recently including Thanksgiving and everyone could not get enough of the appetizing salad. It is healthy and a great way to balance heavy dishes in the fall.
* Feel free to substitute the bean thread noodles for vermicelli noodles. The vegetables can be pickled the night before and assembled the day of serving it.
1/2 daikon- Cut into quarters lengthwise, peel and thinly slice
1 carrot- peel and thinly slice
Half a pack of bean thread noodles (150 g)
Quarter of a red onion- thinly sliced
Handful of green onions-diced
1 cucumber-cut into strips
1/2 red pepper-cut into strips
Handful of toasted peanuts or almonds (I used pre-toasted almonds)
Handful of coriander-Ripped into pieces including stems
3 tsp of white sugar
1 cup of water
1/4 cup of fish sauce
Juice of 2 limes
Zest of 2 limes
1/4 cup of rice wine vinegar
2 cloves of garlic-minced
1. Cut vegetables according to instructions. For the carrots and daikon, I used a mandolin to cut them. If you look closely at my carrots, I tried to make them look like a pumpkin for fun. I decided to cut the cucumbers and red peppers lengthwise, but feel free to dice them.
2. Make the dressing. Add sugar, followed by a few drops of hot water to dissolve the sugar. Add the remaining ingredients and mix well. Add in the zest of the limes and finish off with the minced garlic. Mix well, taste and adjust to your liking.
3. Add the daikon, red onions and carrots to the dressing and let it sit there for 1-2 hours in the dressing to pickle them.
2. Cook the noodles by pouring bowling water on top of the noodles in a heat-resistant bowl or pot. Cover for 15-20 minutes. Drain the noodles they turned transparent and rinse with cold water. Set aside.
3. If the nuts are not toasted, toast the nuts on the stove top with some oil. I bought pre-toasted almonds so I skipped this step.
1. In the bowl with the pickled vegetables, add the cucumber, red peppers and noodles. Do not drain the dressing that the vegetables were in.
2. Add in the coriander and green onions and toss before serving. Finish with the toasted nuts.
I am confident that you will love this. I will be making this again soon!
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