Cellophane Noodles With Peanut Sauce Recipes

Steps:

• Soak the noodles for 1 hour and drain.
• Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes.
• Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour.
• Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream.
• Add the remaining ingredients for the sauce and mix with the chilled noodles.
• Place the noodles on a serving dish and garnish with the green onions and peanuts.

Steps:

• Place a medium pot of water on the stove to boil.
• Once the water boils, add the bean threads and carrots. Boil for one minute and then let stand for 10 minutes until the threads are transparent.
• While the bean threads are cooking, make the sauce.
• Combine the water, soy sauce, peanut butter, brown sugar, rice vinegar, ginger, oil, red pepper flakes, five-spice powder and garlic powder in a medium bowl and whisk.
• Drain bean threads and carrots and toss with the sauce.

Steps:

• Soak the noodles in boiling water and drain. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.

Steps:

• Thinly slice celery and carrots diagonally.
• Soak noodles in cool water for 1 hour. Cut into 5-inch lengths with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain (don't rinse). Place in a bowl.
• Add celery, carrots, and salt. Toss with tongs for 2 to 3 minutes. Add vinegar and bean paste; toss. When cool, toss in cucumbers and oil. Serve at room temperature.