Cellophane Noodles with Garlic, Cucumbers and Cilantro
- Total Time
To add extra zing to this Asian noodle dish, add Asian hot sauce or spicy vinegar. But if your palate can't tolerate the extra heat, it's just as tasty as written.
uncooked cellophane noodles3 ¾ oz
cilantro½ cup(s), fresh, coarsely chopped
garlic clove(s)3 clove(s), medium, minced
vegetable oil1 Tbsp
rice wine vinegar¼ cup(s)
fish sauce1 ½ Tbsp
uncooked carrot(s)2 medium, julienned
snow peas1 cup(s), julienned
cucumber(s)1 medium, julienned or diced
- Bring a large pot of water to a boil. Add noodles, simmer 3 minutes and drain.
- Stir together cilantro, garlic, oil, vinegar, sugar and fish sauce in a large bowl. Add noodles, carrots, snowpeas and cucumber; toss well. Yields about 1 1/2 cups per serving.