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Cold Cellophane Noodles and Chicken

Yield 4 servings
These noodles have great kid appeal: They're see-through with a slick, slurp-perfect texture. To save prep time, pick up precooked rotisserie chicken and pre-grated carrots at the grocery store.


  • SALAD:
  • 3 3/4-oz package cellophane (or bean-thread) noodles
  • 2 cups cubed or thinly sliced cooked chicken
  • 1 cup grated carrots
  • 1 cup peeled, grated cucumber
  • 1 1/2 tablespoons sesame oil
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar or white-wine vinegar
  • 1 teaspoon grated fresh ginger

Nutrition Information

  • calories (1/4 recipe): 283
  • fat 9.9 g
  • satfat 2 g
  • sodium 517.5 mg
  • cholesterol 52.5 mg

How to Make It

  1. Prep time: 15 minutes
    Cooking time: about 5 minutes

    Boil 3 cups water. Put noodles in a large bowl and pour over boiling water. Let sit about 5 minutes, stirring, until noodles feel soft. Drain and rinse under very cold running water for about 2 minutes, until noodles are cold. Drain well and place in serving bowl.

    In a small bowl, mix sesame oil, soy sauce, vinegar, and ginger. Pour dressing over the noodles and stir well.

    Arrange the chicken on top of the noodles, in the middle; put the carrots and cucumbers around the edges. Serve cold.

    How kids can help: Toss noodles with dressing; arrange chicken on top and carrots and cucumbers around edges.

    TIP: Garnish the grown-ups' servings with a sprinkling of chopped peanuts and finely chopped scallions.