In a medium heatproof bowl, cover the cellophane noodles with warm water and let stand until pliable, about 10 minutes. Drain the noodles. Using scissors, cut them into 3-inch lengths.

Place the cellophane noodles in a sieve with a handle and dip in boiling water for just 3 seconds. Drain and set aside. Heat the oil in a nonreactive pan over medium heat.

Jean-Georges Vongerichten's cellophane-noodle salad, with creamy avocados, crunchy peanuts, and a chile-honey dressing, is an excellent showcase for sweet, dense Caribbean spiny lobsters, and ...

Plan ahead when serving this salad; the enticing marriage of spicy and nutty flavors is best if allowed to develop for several hours before serving. Bring a medium saucepan of water to a boil over ...

Often referred to as glass or bean thread noodles, cellophane noodles are composed of mung bean starch and are used in a variety of dishes across Asian cultures — including soups, salads, spring ...

Soak 2 ounces cellophane or thin vermicelli noodles in very hot tap water for 10 minutes. In a blender, combine 1/3 cup peanuts, 3 tablespoons each sesame oil and rice vinegar, 2 tablespoons ...

The Complete Book of Pasta and Noodles. Clarkson N Potter Publishers, $32.5 (496pp) ISBN 978-0-609-60064-1 ...

Cellophane noodles are common throughout Asia. ... 416-516-8022), they can be served cold in a salad or warm in a stir-fry. RECIPE. This recipe for Chap Chae, the popular Korean dish, ...

This year, spring officially begins Tuesday, March 19. In honor of the upcoming longer days, warmer temperatures and spring garden veggies, A.K. Smiley Public Library is ready with new cookbooks ...