Recipe - Cellophane-Noodle Salad

3 Stalks celery trimmed
4 Whole carrots peeled and
Trimmed
8 Three fourths ounce Cellophane noodles
1 tablespoon Salt
1 teaspoon Salt
2 tablespoon Rice wine vinegar
2 teaspoon Rice wine vinegar
1 teaspoon Szechuan hot bean paste
1 Whole cucumber skin on,
Seedless
2 teaspoon Sesame oil

Thinly slice celery and carrots diagonally. Soak noodles in cool water for
1 hour. Cut into 5inch length with kitchen shears. Cook in boiling water
until clear, 2 to 3 minutes. Drain, do not 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.

Posted to MCRecipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 0800

From: Kristine ksimpson@cwo.com

Recipe By : Martha Stewart Living, June 1996