Cellophane Noodle and Vegetable Salad
© Ngoc Minh Ngo

Cellophane Noodle and Vegetable Salad

  • SERVINGS: 6 side-dish servings

The Good News This refreshing, crunchy salad combines a slew of nutrient-rich ingredients, including carrots (for vitamin B6 and beta-carotene) and mung bean sprouts (for iron, folate and potassium).

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  1. Four 1.75-ounce packages dried cellophane noodles
  2. 2 tablespoons sesame seeds
  3. 1/4 cup plus 2 tablespoons soy sauce
  4. 3 tablespoons honey
  5. 3 tablespoons Asian sesame oil
  6. 6 ounces jicama, peeled and julienned
  7. 2 medium carrots, julienned
  8. 2 scallions, thinly sliced
  9. 1 medium cucumber—peeled, seeded and cut into 1/3-inch dice
  10. 1 jalapeño, seeded and minced
  11. 1 cup mung bean sprouts
  12. Salt and freshly ground pepper
  13. 1/2 cup chopped roasted salted peanuts
  1. Bring a large pot of water to a boil. Meanwhile, put the cellophane noodles in a large bowl and cover with warm water. Let the noodles stand until pliable, about 20 minutes; 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; drain. Return the noodles to the pot, fill it with cold water, then drain again. Transfer the noodles to a large bowl. Add the jicama, carrots, scallions, cucumber, jalapeño and bean sprouts and toss again. Add the soy sauce dressing and toss to coat. Season with salt and pepper and transfer to a platter. Sprinkle the salad with the peanuts and toasted sesame seeds and serve.
One Serving 328 cal, 14 gm total fat, 1.9 gm saturated fat, 47 gm carb, 5 gm fiber.