Lemon-Flavored Cellophane Noodles with Shrimp

Lemon-Flavored Cellophane Noodles with Shrimp

An array of healthy ingredients with cilantro for Asian-style flavoring.

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • Nutrition values are for consumption of 60% of the tsuyu sauce.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


bean sprouts/moyashi

40 g (1.4 oz.)

10 g (0.4 oz.)



130 g (4.6 oz.)

3 Tbsp



  1. Boil the shrimps and bean sprouts. Chop the cilantro into easy-to-eat lengths. Julienne the cucumber and cut the tomato into wedges.
  2. Boil the cellophane noodles, remove into ice water, drain and then serve into bowls.
  3. Arrange (1) on top of (2), pour on the tsuyu and garnish with lemon wedges.

Cooking Basics

Cucumbers - matchstick juliennes

Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.

Tomatoes - wedge cut

Cut the tomato in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and cut into equal-size wedges.


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