Cellophane Noodles with Mushrooms & Avocados

Cellophane Noodles with Mushrooms & Avocados


by Charlotte today


Posted on September 14, 2012 at 12:51 PM

Cellophane Noodle Salad with Shiitake Mushrooms Avocadoes and Citrus Soy Vinaigrette Betty
Yield: 6 servings
4 one and a half ounce bundles dried cellophane noodles (mung bean treads)
1 medium carrot, cut into 2 ½ -3” sections and finely julienned
1 English cucumber, seeds discarded, skin on, cut into 2 ½ -3” sections, finely julienned
1/2 each sweet red and yellow bell peppers, seeded, ribs removed, cut into 1/4” squares
1 cup finely julienned jicama or daikon radish
1 or 2 jalapeno peppers, seeded, and finely chopped
3 tablespoons Asian pickled ginger, finely minced
1/2 cup chopped cilantro (fresh basil, or Italian parsley)
1/4 cup mixed white and black sesame seeds, toasted
2 Haas avocadoes peeled, cut into 3/4” cubes, tossed with 1 tablespoon lime juice

Dressing: - makes about 1 ½ cups
1 ½ tablespoons peanut oil (or grapeseed, safflower, sunflower oil, etc)
2 scallions, trimmed, finely chopped
1/2 cup fresh shiitake mushroom caps, cut into strips
Pinch kosher salt
6 tablespoons soy sauce (use 9 tablespoons if fish sauce is not available)
3 tablespoon fish sauce (preferably 3 Crabs brand)
4 tablespoons honey (or agave syrup)
1 ½  tablespoons Asian sesame oil
1 ½ tablespoons lime zest
5 tablespoon lime juice
Few drops of chili sauce such as sriracha or sambal olek (optional)

1/2 cup chopped roasted peanuts (or other toasted nuts)

Make Dressing:
Heat the oil in a medium skillet over medium high heat.   Add scallions and mushrooms.  Stir quickly till fragrant.   Add a small pinch of salt.   Remove pan from heat.  Add remaining dressing ingredients to pan.  Stir well to combine and set aside.

Make Salad:
Soak cellophane noodle in hot water without disturbing bundles for about 10 minutes to soften.  With scissors, cut softened bundles at folds (on both end of bundles).   Drain.  Meanwhile bring  about 6 cups water to a boil in a large saucepan.  Add softened noodles and boil about 3-4 minutes or until the noodles are cooked but al dente – do not let noodles get too soft.  Pour noodles into mesh strainer and run under cold water a few seconds till cooled.   Drain well. 

Place drained noodles, all the vegetables (except the avocadoes) and sesame seeds into a large bowl.  Add in 1 cup of dressing (reserve remaining to serve separately as needed) and toss to coat well.  Add avocadoes and toss very gently not to break up pieces.  Serve in bowl or on serving platter.  Top with chopped peanuts.

Serving Suggestions:  Gently fold in lump crab meat, or serve with grilled seafood, chicken, steak, etc.