Spicy Asian Cellophane Noodle Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 11, 2014
IMPORTANT NOTE: I believe the instructions regarding cellophane noodles (glass noodles, mung-bean noodles) need to be more explicit in this recipe for "Spicy Asian Cellophane Noodle Salad." There are different types of cellophane noodles which may need to be prepared differently (BEAN-THREAD TYPE vs. RIBBON-PASTA-LIKE TYPE). Cooking the BEAN-THREAD TYPE could very easily result in "gelatinous and globby" noodles (as reported by another reviewer) if you are not VERY CAREFUL not to overcook them. I had a Vietnamese roommate while I was a university, and Thai Hang showed me how she prepared BEAN-THREAD-TYPE cellophane noodles for salads. I soak my BEAN-THREAD-TYPE cellophane noodles in HOT TAP WATER for 30 minutes, drain well, and cut the threads into 2" strands before proceeding to make the salad (no cooking). Chef Jamie Oliver also does not cook BEAN-THREAD-TYPE cellophane noodles in his Fresh Asian Noodle Salad (his highly recommended recipe is online). Thank you SUMMER530 for sharing your recipe.
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Reviewed: May 24, 2011
This was not good - I wouldn't recommend maaking this.
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Reviewed: Aug. 27, 2007
I have no idea what the other reviewer did wrong. This was a fabulous salad. The only change I made was to swap out the zucchini with cucumber and the tofu with real shrimp. I'm just not partial to tofu and zucchini. I also used green onion, instead of standard onions and scrambled the eggs. This lovely dish fed the whole family, even the kids were coming back for more!
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Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada
Living In: New Sarepta, Alberta, Canada

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Reviewed: Dec. 22, 2005
I'm sorry to say that this didn't turn out really well. There were WAY too many noodles, and it was just too gelatinous and globby. I added more spices and even soy sauce to try and salvage it, but I ended up throwing out the whole bowl.
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