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Cellophane-Noodle Salad

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CATEGORY CUISINE TAG YIELD
Grains June 1996 i, Salads 8 Servings

INGREDIENTS

3 Stalks celery — trimmed
4 Whole carrots — peeled and
Trimmed
8 3/4 oz Cellophane noodles
1 tb Salt
1 ts Salt
2 tb Rice wine vinegar
2 ts Rice wine vinegar
1 ts Szechuan hot bean paste
1 Whole cucumber — skin on,
Seedless
2 ts Sesame oil

INSTRUCTIONS

Thinly slice celery and carrots diagonally.  Soak noodles in cool water for
1 hour. Cut into 5-inch length with kitchen shears. Cook in boiling water
until clear, 2 to 3 minutes. Drain, do not rinse. Place in a bowl.  Add
celery, carrots and salt. Toss with tongs for 2 to 3 minutes. Add vinegar
and
bean paste; toss. When cool, toss in cucumbers and oil. Serve at room
temperature.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By     : Martha Stewart Living, June 1996

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