A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cellophane Noodle Salad
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- #27563
Light and refreshing with just a hint of heat from the hot chili oil.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
6 ounces dried bean thread noodles *
3 medium thinly sliced carrots
1 medium seeded, diced cucumber
1 small red bell pepper, cut thin strips
1/2 cup rice vinegar
1 teaspoon hot chili oil (or dark sesame oil)
1 tablespoon minced fresh cilantro
1 teaspoon lite soy sauce
1 clove minced garlic
directions
Add the noodles to a large pot of boiling water. Cook for 8 minutes and drain. Rinse the noodles with cold water. Add the noodles to a bowl and add the carrots, cucumber, and red pepper.
Whisk together the vinegar, chili oil, cilantro, soy sauce, and garlic. Add the dressing to the noodles. Cover and refrigerate for 1 hour before serving.
* Cellophane noodles are found in the Asian section of your supermarket.
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reviews & comments
January 1, 2012
I really liked this salad. It was light with just a little kick from the hot chili oil. I used brown rice noodles in it but everything else was done the same.