Tasty Chinese-Style Cellophane Noodle Salad
Everyone loves cellophane noodle salad! I posted this recipe since my kids always ask me to make it. I'm eating it since I'm also on a diet.
The ingredients ratio of this dressing is easy. This Japanese style dressing is really versatile! During the summer, I use this as a Chinese sauce. Recipe by Naomoka
Tasty Chinese-Style Cellophane Noodle Salad
Everyone loves cellophane noodle salad! I posted this recipe since my kids always ask me to make it. I'm eating it since I'm also on a diet.
The ingredients ratio of this dressing is easy. This Japanese style dressing is really versatile! During the summer, I use this as a Chinese sauce. Recipe by Naomoka
Cooking Instructions
- 1
Cook the cellophane noodles according to the directions on the package and run them under the cold water. Drain well and cut into your desired lengths.
- 2
Cut the ham and cucumber into thin strips. In a bowl, combine all the ingredients for the dressing except roasted sesame seeds and add in the ham and cucumber!
- 3
Beat the eggs. In a pan, heat oil over medium high heat and spread in enough eggs to cover the bottom of the pan. Cook until the bottom side of the egg is firm. Flip over and cook the other side for about 30 second just to cook through. Repeat this process for the remaining beaten eggs. When cool, cut the egg sheets into thin strips. Add the eggs and cellophane noodles to the bowl and combine well.
- 4
Sprinkle with the roasted sesame seeds and you're done! I made double when I took the picture.
- 5
I always make double the amount. Using measuring spoons is troublesome so I usually use a ladle: 1 ladleful for soy sauce and vinegar and scant 3/4 ladleful of sugar. The amounts are easier to remember that way!
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