Food & Cooking Recipes Salad Recipes Cellophane-Noodle Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 21, 2020 Print Rate It 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. Rate it Print