Cellophane Noodle Salad with Peanut Dressing

Canola oil and peanuts provide vitamin E and niacin in this make-ahead side salad. For a main dish with even more niacin, add shredded rotisserie chicken. Serve with hot sauce, such as Sriracha, for extra kick.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 163
Caloriesfromfat 29 %
Fat 5.2 g
Satfat 0.5 g
Monofat 2.7 g
Polyfat 1.7 g
Protein 2.7 g
Carbohydrate 26 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 415 mg
Calcium 48 mg


1/4 cup water
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon grated peeled fresh ginger
1 tablespoon canola oil
1/4 teaspoon crushed red pepper
1/4 teaspoon five-spice powder
2 garlic cloves, minced
1 1/2 cups matchstick-cut carrots (about 4 ounces)
4 ounces uncooked bean threads (cellophane noodles)
1 cup shredded bok choy
3/4 cup thinly sliced green onions
1/2 cup snow peas, trimmed and cut into 1/2-inch pieces (about 2 ounces)
1/2 cup julienne-cut red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
3 tablespoons chopped dry-roasted peanuts, divided
6 Boston lettuce leaves


To prepare dressing, combine the first 9 ingredients, stirring with a whisk, and set aside.

To prepare salad, cook carrots and noodles in boiling water 1 minute; drain. Place noodle mixture in a large bowl. Add bok choy and next 5 ingredients (through mint); toss gently to combine. Pour dressing over noodle mixture; sprinkle with 2 tablespoons peanuts. Toss gently to combine. Place 1 lettuce leaf on each of 6 plates. Top each leaf with 1 cup salad; sprinkle each serving with 1/2 teaspoon peanuts.