Cellophane noodle and vegetable salad
Indulge in the refreshing blend of cellophane noodles and fresh vegetables in this vibrant salad. Bursting with flavors, it's a culinary delight for the taste buds!
Ingredients:
- Four 1 3/4-ounce packages glass (cellophane) noodles
- 1/4 cup vegetable oil
- 2 teaspoons Asian sesame oil
- 170g sugar snap peas, cut into thin matchsticks (about 2 cups)
- 2 small carrots, cut into thin matchsticks
- 1 red bell pepper, cut into thin matchsticks
- 1 small red onion, thinly sliced
- 1 small yellow squash, cut into thin matchsticks
- 1 small zucchini, cut into thin matchsticks
- 4 scallions, thinly sliced
- Salt and freshly ground pepper
- 2 tablespoons rice vinegar
- 2 tablespoons fresh orange juice
Instructions:
- Place the glass noodles in a large bowl of hot water and let them soak until they become flexible, which should take around 15 minutes. After soaking, make sure to drain them well and remove any excess water by shaking. Next, use kitchen scissors to cut the glass noodles into 4-inch pieces.
- Heat a combination of vegetable oil and sesame oil in a large nonstick skillet. Once hot, add snap peas, carrots, red pepper, red onion, yellow squash, zucchini, and scallions. Season with salt and pepper and stir-fry the vegetables over high heat until they develop a light brown color but remain crisp-tender, about 3 minutes.
- Introduce the soaked glass noodles to the skillet and stir-fry over high heat until they become soft, which should take about 2 minutes. Pour in rice vinegar and orange juice, and continue stir-frying until the glass noodles turn translucent, approximately 2 minutes more. Plate the noodle stir-fry and serve it hot.
Summary:
- Calories: 2034 kcal
- Fat: 88 g
- Protein: 37 g
- Carbs: 294 g
- Potassium: 2327 mg
- Magnesium: 373 mg