Cellophane Noodle Salad with Shiso (Perilla)
ID: 24ae2706...
A refreshing cellophane noodle salad that is easily made in the microwave without using a stove. The refreshing scent of shiso leaves adds a nice accent, making it a perfect dish for meal prep, bento boxes, or as an appetizer.
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🍳 Cooking Flow
Mix egg with sugar and salt, spread onto a microwave-safe dish lined with plastic wrap, microwave to cook, let cool, and then slice into thin strips. → Place cellophane noodles, water, soy sauce, vinegar, and sugar in a microwave-safe container, microwave for 6 minutes, then mix and let cool. → Julienne the cucumber, shiso leaves, and ham, and make sure to wipe the excess moisture off the cucumber. → Once the noodles have cooled, add all ingredients, toasted sesame seeds, and sesame oil, and toss well.
Cooking Steps
Brief Cooking Order
Mix egg with sugar and salt, spread onto a microwave-safe dish lined with plastic wrap, microwave to cook, let cool, and then slice into thin strips. → Place cellophane noodles, water, soy sauce, vinegar, and sugar in a microwave-safe container, microwave for 6 minutes, then mix and let cool. → Julienne the cucumber, shiso leaves, and ham, and make sure to wipe the excess moisture off the cucumber. → Once the noodles have cooled, add all ingredients, toasted sesame seeds, and sesame oil, and toss well.
Introduction
A refreshing cellophane noodle salad that is easily made in the microwave without using a stove. The refreshing scent of shiso leaves adds a nice accent, making it a perfect dish for meal prep, bento boxes, or as an appetizer.
Step 1
Crack the egg into a bowl, add 1/2 teaspoon of sugar and a pinch of salt, and whisk thoroughly to break down the egg whites.
Step 2
Line a microwave-safe dish with plastic wrap, ensuring it is pulled taut, then pour the egg mixture in and spread it evenly across the surface.
Step 3
Microwave uncovered at 600W for 1.5 to 2 minutes until set. Once removed, place another sheet of plastic wrap directly onto the surface to prevent drying, and let cool to room temperature.
Step 4
In a microwave-safe container, combine the cellophane noodles, 200ml water, 2 tablespoons soy sauce, 2 tablespoons vinegar, and 1.5 tablespoons sugar. Mix lightly, cover loosely with plastic wrap, and microwave at 600W for 6 minutes. After heating, mix well and let cool.
Step 5
Cut off about 1.5cm from the stem ends of the cucumber and rub the cut surfaces together to remove bitterness (aku). Wash, pat dry, slice thinly on a bias, then julienne. Wrap in a paper towel to absorb any excess moisture.
Ingredients List
Important Notes
💡 When making thin egg sheets, microwaving for too long will make them tough, so adjust the time while monitoring the consistency.
🔥 By microwaving the cellophane noodles with the seasonings, the flavors will penetrate deep into the center of the noodles.
⚠️ Make sure to wipe the moisture from the cucumber thoroughly with a paper towel. If moisture remains, it will cause the overall flavor to become diluted.
🍳 When tossing the ingredients, ensure the cellophane noodles have cooled completely. If mixed while warm, the cucumber will release moisture easily and the shiso leaves will lose their vibrant color.
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