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

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-

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 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

My family's favorite salad.It's strongly seasoned with the ● seasonings, so adjust the sugar accordingly. Recipe by Eiyoushino recipe

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

I wanted to eat something healthier than Chinese-style crystal noodle salad.Making sure the flavor is well-penetrated into the shirataki noodles, I guess. This is made easier by soaking it in lots of condiments. For 2 servings. Recipe by Rana

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

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.

This is great for a light lunch; it's also good served with drinks.The trick is to leave the noodles firm. Be sure to remove any excess moisture from the noodles and vegetables. Recipe by Heartful Kitchen Rei

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