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

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 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-

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

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

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

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

"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

I made this on the spot using ingredients I had on hand.None in particular. Recipe by Yuuyuu0221

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

I felt like eating Thai food. Recipe by Banbi

I wanted to eat as much of my favorite Chinese style glass noodle salad as I wanted.It's easier if you cut the vegetableswith a slicer.Use the slicer to julienne the carrots and make fat cucumber slices.It's even more delicious if you let it chill in the refrigerator before eating. Recipe by Y's