"Muru" (물) means water. "Nen-myon" (냉면) means cold noodles. "Bibimu" (비빔밥) means mixing."Muru-nen-myon" (물냉면) means cold noodles with soup."Bibi-mu-nen-myon" (비빔 냉면)) means cold noodles dressed with paste such as gochujang without soup.This is "bibi-nu" (비빔밥) of cellophane noodles, cucumber and chicken breast.If you can't find thick cellophane noodles, it's fine to use the thin variety.It looks red, but it is not as spicy red as you think. Gochujang is very spicy, though.Check the spiciness of your Korean chili at first before use. Recipe by pegupepepe

When I used to make this salad and store in the fridge, I didn't like the salad becoming too dry since the cellophane noodles absorbed too much sauce.I added more soy sauce or vinegar to make it better, but I finally solved this problem by coating the noodles with oil!As a result, I could reduce the amount of flavoring ingredients as well.I recommend making this salad a little spicy by adding drops of ra-yu.If you serve this straight away, rinse the cellophane noodles in cold water. If you plan to eat it later, it's better to mix in the sauce right before you serve as much as possible!Add the sesame oil in the hot water, and drain. Don't add it over the drained noodles directly. This is key. Recipe by Shijimi24

Cold noodle salads are some of my favorite quick and easy meals because they take very little time, are tasty and refreshing, and they're a complete balanced meal in a bowl!I used soba noodles today, but I also use rice vermicelli and angel hair pasta.The vegetables below are just the ones I had on hand today, but you can use all kinds of crisp/crunchy veg like red or green cabbage, mung bean sprouts, yellow squash, sugar snap peas, jicama, bell pepper... endless possibilities!And for the protein, I had a package of surimi (krab) on hand, but you could also use deli ham or turkey, precooked shrimp, or the breast from one of those storebought rotisserie chickens.For the dressing, you'll want to start on the low end of the measurements and adjust up if needed.For efficiency, start knife work after you start boiling the water for the noodles, and continue while noodles are boiling, and everything should pretty much be ready to mix by the time the noodles are ready! :)#eatmoreveg

I just felt like eating a cellophane noodle salad and created this recipe.Cook the noodle following the package instructions. Choose noodles that will withstand heat while cooking. The seasoning is an approximate, so adjust to your liking.Make this salad using leftovers in your fridge. Recipe by iju mama

I love cellophane noodle salad, so I wanted to make my own without buying it from the store. This recipe is easy to prepare and uses only one pot.You can try adding wakame seaweed, mushrooms, or thin slices of omelette!Leave a gap between the frying pan and lid while bringing it to a boil.After turning off the heat, let it cool while covered with the lid. Recipe by Mocchipekori-

This is a pretty, fresh vegetable salad It goes with almost any main dish and can be a main dish with an added meat..Its best to add the dressing right before serving for CT the best flavor.

I created this because I love cellophane noodles.Drain the ingredients well to prevent the dish from being watery.You could also add boiled snow peas, eggplants, and edamame. Instead of ham, you could use chicken breast or julienned egg omelet. Recipe by Yo-tan

Heavenly and healthy! My favorite cucumber salad! All the taste of a traditional Thai peanut sauce without the nuts!

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

I had some harusame glass noodles, but too little to turn into a soup or salad...so I tried deep frying them to use in a salad.If you try to shred the chicken breast while it's still hot, not only will your burn yourself but the chicken will dry out. Let it cool down with the plastic wrap still on, and it will remain moist. Deep fry the dried harusame glass noodles - don't soak them in water, or you'll have a disaster! In order to take full advantage of the crispy texture of the noodles, fry them just before serving. For 2-3 servings. Recipe by Chibikoro

I loved the "bansansuu" they used to serve for school lunch, so I re-created the dish from memory.The noodles are too long to eat as-is, so cut them up into easy to eat lengths after cooking them.If you mix the seasoning ingredients in a large bowl, add the noodles to the bowl later, you only have the one bowl to wash up.Rub the cucumber with salt and squeeze it out beforehand. If you skip that, the dish will become watery. For 6 servings. Recipe by Hamumaki

The cellophane noodle salad I once had at a Thai restaurant was so delicious that I couldn't forget it. So I tried re-creating it at home. I left out the fresh coriander (cilantro) leaves, which I don't like, and I think it came out pretty well. Sooo delicious!You don't have to have all the ingredients listed here. To make the salad look colorful and appetizing, it's a good idea to include both green and red ingredients. I recommend adding red and yellow bell peppers too.If you add in raw sweet onions instead of the regular onions here, you'll be able to enjoy their crispy texture. For an easy to make amount (3 to 4 servings). Recipe by yaburie.