serves 4

Also known as bean thread noodles or glass noodles, cellophane noodles are made from mung bean flour and are used throughout Asia in soups, stir-fries, and salads. For a striking color accent, add some grated carrot to the salad. For more substance, add some baked tofu, cut into a small dice. Look for finely shredded “angel hair” cabbage if you can find it—it creates a more delicate salad.
4 ounces cellophane noodles

1 (8-ounce) package shredded cabbage (for

coleslaw)

1 cup bean sprouts

1 English cucumber, halved, seeded, and

thinly sliced

3 scallions, chopped

3 tablespoons chopped fresh cilantro

3 tablespoons rice vinegar

2 tablespoons freshly squeezed lime juice

1 tablespoon tamari

2 teaspoons light brown sugar

1 teaspoon minced garlic

3 tablespoons toasted sesame oil

½ teaspoon chili paste

2 tablespoons water

½ cup roasted peanuts, crushed

or chopped

Bring a saucepan of water to a boil over high heat. Remove from the heat and add the noodles. Soak the noodles in the hot water until they are soft, about 5 minutes. Drain well and rinse under cold water. Cut the noodles into quarters to make them easier to manage and arrange on a platter.

In a large bowl, combine the shredded cabbage, bean sprouts, cucumber, scallions, and cilantro. Set aside.

In a small bowl, combine the vinegar, lime juice, tamari, brown sugar, garlic, sesame oil, chili paste, and water. Mix until blended. Pour the dressing over the vegetables and toss to combine well.

To serve, spoon the salad over the noodles and sprinkle with the peanuts.