Spicy Asian Cellophane Noodle Salad Recipe Reviews - Allrecipes.com (Pg. 1)
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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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: May 24, 2011
This was not good - I wouldn't recommend maaking this.
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Reviewed: Jun. 11, 2014
IMPORTANT NOTE: I believe some instructions are missing from this recipe for "Spicy Asian Cellophane Noodle Salad." I had a Vietnamese roommate while I was a university, and Thai Hang showed me how she prepared cellophane noodles. First, she soaked them in tepid water until they were very soft (not sure how long, but say less than 30 minutes) and then cut them into 2" strings with a knife. I believe she she didn't cook them (not sure). In this particular recipe draining the noodles ASAP at the end of 1 minute in boiling water (and perhaps a shock treatment with cold water to stop them from cooking further - just guessing - I am not an expert) would stop them from turning into a "gelatinous and globby" waste of ingredients (as reported by another reviewer). If you read Jamie Oliver's recipe for Cellophane Salad online, you will notice that he does not cook the cellophane noodles (only soaks them in water). So in short, I think the instructions about how to prepare the noodles needs to be edited.
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