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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IMPORTANT NOTE: I believe the instructions regarding cellophane noodles (glass noodles,...