Cellophane Noodles with Garlic, Cucumbers and Cilantro
uncooked cellophane noodles
½ cup(s), fresh, coarsely chopped
3 medium clove(s), minced
rice wine vinegar
2 medium, julienned
1 cup(s), julienned
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.