Food & Cooking Recipes Salad Recipes Cellophane-Noodle Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 21, 2020 Print Share Share Tweet Pin Email Servings: 8 Seedless cucumbers often have small seeds; remove them for this Asian-inspired Cellophane-Noodle Salad recipe. Do not rinse the noodles after cooking; it will make them stick. Ingredients 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 Directions Thinly slice celery and carrots diagonally. 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. 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. Print