Cellophane Noodles with Vegetable Salad

Food & Wine, 2005
Makes 3 servings/6 side servings
    7 ounces cellophane noodles                                    
    2 tablespoons sesame seeds                                     
    1/4 cup + 2tbsp soy sauce                                      
    3 tablespoons honey                                            
    3 tablespoons Asian sesame oil                                 
    6 ounces jicama peel, julienne                                 
    2 med. carrots julienne                                        
    2 scallion thin slice                                          
    1 med. cucumber seed, 1/3-in dice                              
    1 jalapeno chiles seed, mince                                  
    1 cup bean sprouts                                             
    Salt and pepper                                                
    1/2 cup dry roasted peanuts   
                                 
TOTAL TIME: 45 MIN

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.

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.

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.

MXF