Active Time: 30 minutes
Total Time 45 minutes
Cellophane noodles are transparent noodles made from starch, such as potato, tapioca, or mung bean. Another option, if available in your market, is kelp noodles. Kelp is a natural source of vitamins and minerals. No matter what you choose, this is a delicious salad.
12 ounces dry cellophane noodles, also known as glass noodles
2 ounces haricots verts or green beans, ends trimmed
One bok choy, cut in half lengthwise
3 tablespoons sweet chili sauce
1 tablespoon soy sauce
2 teaspoons lemon juice
¼ cup coarsely chopped roasted, salted cashews
⅓ cup mint leaves, small leaves left whole or cut into chiffonade (ribbons)
Prepare the cellophane noodles according to the manufacturer’s instructions. Rinse and cool as needed. Put in a large bowl.
Bring a large pot of salted water to a boil. (You could use the same pot used for the noodles.) Fill a medium bowl with ice water.
Blanch the haricots verts until tender but still crisp, 3 to 4 minutes, and immediately put in the ice water. Return the water to a boil and blanch the bok choy until tender but still crisp, 4 to 5 minutes, and immediately put in the ice water.
Let the haricots verts and bok choy cool completely. Remove from the ice water and drain on paper towels.
Cut the bok choy pieces in half lengthwise. (And, if using green beans, cut on the diagonal into 2-inch lengths.) Set to the side.
Peel the cucumber, cut in half lengthwise, and remove the seeds if they are large. Cut across into half moons. Set to the side as well.
Combine the sweet chili sauce, soy sauce, and lemon juice in a small bowl. Add enough dressing to lightly coat the noodles. You might not use all of the dressing.
Toss the vegetables with the noodles, adding a bit more dressing if you like.
Serve family-style or divide among smaller bowls. Sprinkle the cashews and the mint over the top.