Tools: Mandoline or sharp knife, cutting board, 2 quart sauce pan, colander, pasta ladle, a medium mixing bowl, 8 inch skillet, measuring spoons
Servings: 2-4 servings
2medium size carrotsapproximately 5 oz
½medium size cucumberapproximately 7 oz
1tspcrushed chili pepper
optional 1/2 tsp Sichuan red pepper corn powder
1green onionfinely chopped
1tspsoy saucegluten-free if desired
1tbsapple cider vinegar
Use mandolin or a sharp knife to cut carrots and cucumber into approximately 1/8” x 2-1/2” strips. Set aside.
Heat water in a saucepan. After the water is boiling, add glass noodles, and boil for an additional minute. Add carrots strips and boil for another 1 minute. Turn off heat, and let the carrots and glass noodles soak in the hot water for another 2 minutes.
Transfer the glass noodles and carrots into a colander and rinse with cold water thoroughly. Set aside.
Heat a skillet over high heat until it is smoky hot. Carefully add canola oil to the skillet and let the heat transfer to the oil (approximately 30 seconds). Place the cooked glass noodles, carrots, and cucumber into a mixing bowl. Place the pepper, garlic, and green onions on top. When the canola oil is smoky hot, remove the skillet from heat and carefully pour the hot oil over the spices.
Add the rest of the ingredients and gently toss. Serve cold.
Carrot, Cucumber and Glass Noodle Salad https://lightorangebean.com/carrot-cucumber-and-glass-noodle-salad-2/