Cellophane Noodle Salad

Cellophane Noodle Salad

Cellophane Noodle Salad

The terms cellophane noodles and bean threads are used interchangeably. They refer to transparent noodles made from mung beans.


Makes 4 servings


1 package (about 4 ounces) cellophane* noodles
2 tablespoons peanut or vegetable oil
8 ounces medium or large raw shrimp, peeled and deveined
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup cooked pork or ham strips (optional)
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 tablespoon dark sesame oil
1/3 cup thinly sliced green onions or coarsely chopped fresh cilantro

*Cellophane noodles are available in the Asian section of most supermarkets. They are also called bean thread or glass noodles.


  1. Place cellophane noodles in medium bowl; cover with warm water. Soak 15 minutes to soften. Drain well; cut into 2-inch pieces.
  2. Meanwhile, heat wok or large skillet over medium-high heat. Add peanut oil; heat until hot. Add shrimp, garlic and red pepper flakes; stir-fry 2 minutes. Add pork, if desired, soy sauce, lemon juice, vinegar and sesame oil; stir-fry 1 minute.
  3. Add cellophane noodles; stir-fry 1 minute or until heated through. Serve warm, chilled or at room temperature. Sprinkle with onions before serving.

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