Fragrant Thai Cellophane Noodle Salad
The aromatic flavors of Thai cookinglime, fresh ginger and cilantroinfuse the mildly flavored cellophane noodles with a fragrant personality. Soy sauce makes an adequate substitute for the more traditional Thai fish sauce.
4 oz. cellophane noodles
¼ lb. Chinese-style extra-firm tofu, cut into ¼-inch wide matchsticks
4 scallions, trimmed and chopped
4 radishes, thinly sliced
1 medium cucumber, peeled and diced
2 oz. mung bean sprouts
2 tsp. minced gingerroot
¼ cup low-sodium soy sauce
1 Tbs. peanut oil
2 tsp. dark brown sugar
1 tsp. toasted sesame oil
2 to 3 Tbs. chopped cilantro
- In large saucepan, bring 3 quarts of water to a boil. Place noodles in boiling water and turn off heat. Let noodles soak until al dente, stirring occasionally, about 4 to 5 minutes. Drain and rinse under cold running water.
- Meanwhile, in large mixing bowl, combine remaining ingredients and mix well. Add noodles and toss. Serve as a salad or side dish.