Cucumber Noodle Salad

Name: Cucumber Noodle Salad
Cuisine: China
Ingredients: 100 g (4 oz) bean thread (transparent) noodles; 3 tablespoons light soy sauce; 225 g (8 oz) cucumbers; vinegar or cider vinegar; 2 tablespoons Chinese white rice; 2 teaspoons finely chopped fresh ginger; 1 tablespoon oil, preferably groundnut; 3 tablespoons finely chopped spring onions; 2 teaspoons chilli oil; vinegar or cider vinegar; 1 tablespoon oil, preferably groundnut; 1 tablespoon sugar

Preparation info

Serves
2

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

This is a simple vegetarian starter, ideal for warm weather meals. The bean thread noodles have a satiny smooth texture and their light flavour goes well with cucumbers, dressed in a piquant hot and sour sauce.

Ingredients

100 g (4 oz) bean thread (transparent) noodles
225 g (8

Asia
China
Starter
Vegan
Low fat

Method

Soak the noodles in a large bowl of very hot water for 5 minutes. Drain and immerse them in cold water, then drain thoroughly in a colander. Cut the noodles into 7.5 cm (3 in) lengths, using scissors or a