Unagi and Cellophane Noodle Salad
With tangy Chinese-style seasoning
15min
166kcal
551mg
- Nutrition facts are for one serving.
- Nutrition values are calculated based on 60% absorption of the dressing.
Ingredients(Servings: 4)
Directions
-
Slice the unagi into 7 mm (1/3 in) wide strips.
-
Boil the cellophane noodles and cut into bite-sized lengths.
-
Grill the peppers, peel, and cut into 5 mm (0.2 in.) strips.
-
Combine the unagi, cellophane noodles and peppers and place in dishes. Prepare the dressing by mixing (A) and drizzle on top before serving.
Cooking Basics
Bell peppers - grilling and peeling the skin
As the skin is very thin it is difficult to use the same method of peeling as for potatoes, etc. Grill on a grill rack until black, soak in water, and then scrape off the skin. To avoid mushiness, thoroughly wipe away excess moisture after peeling.
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
