Asian Cellophane Noodle Salad

Make this fresh crispy salad the day before a heat wave, and let all the flavors marinate overnight. If you use rice, cellophane (bean thread) noodles, and gluten free soy sauce, the entire meal is gluten-free.

Ingredients

3 3/4 oz uncooked cellophane noodles
1/2 cup fresh cilantro, coarsely chopped
3 cloves of garlic, minced
1 Tbsp vegetable oil
1/3 cup rice wine vinegar
1 Tbsp sugar
1 1/2 Tbsp fish sauce (optional; if you are vegan, use the same amount of soy or miso in place of fish sauce)
2 tsp sesame oil
1/4 cup chili-garlic or Sriracha sauce
2 medium carrots, julienned
1 cup snow peas, julienned
1 medium cucumber(s), julienned or diced

Directions

Cook noodles according to package directions, drain, and set aside.

Stir together cilantro, garlic, oil, vinegar, sugar, chili sauce, and fish sauce in a large bowl. Add noodles, carrots, snow peas and cucumber; toss well. Refrigerate for at least 2 hours before serving; this salad is best when made a day ahead.

Yields about 8 cups of salad.