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Cellophane-Noodle Salad

Seedless cucumbers often have small seeds; remove them for this recipe. Do not rinse the noodles after cooking; it will make them stick.

  • Servings: 8

Source: Martha Stewart Living, June 1996


  • 3 stalks celery, trimmed
  • 4 carrots, peeled and trimmed
  • 1 8.8 ounce bag cellophane noodles (available at gourmet supermarkets and Asian markets)
  • 1 tablespoon plus 1 teaspoon salt
  • 2 tablespoons plus 2 teaspoons rice-wine vinegar
  • 1 teaspoon Szechuan hot-bean paste
  • 1 seedless cucumber (1 pound), skin on, any seeds removed, julienned
  • 2 teaspoons sesame oil, or more to taste


  1. Thinly slice celery and carrots diagonally.

  2. Soak noodles in cool water for 1 hour. Cut into 5-inch lengths with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain (don't rinse). Place in a bowl.

  3. Add celery, carrots, and salt. Toss with tongs for 2 to 3 minutes. Add vinegar and bean paste; toss. When cool, toss in cucumbers and oil. Serve at room temperature.

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