Noodle Salad

The Salad:

12 ounces of cellophane noodles
2 carrots, julienned
1/2 of a cucumber, peeled and cut into cubes
4 ounces of celeriac, peeled and cubed
6 green onions, sliced
8 water chestnuts, sliced
6 ounces of bean sprouts


The Dressing:

1 tablespoon of dark soy sauce
1 tablespoon of light soy sauce
1 tablespoon of honey (Clear honey is preferred.)
1 tablespoon of sesame oil
Salt and black pepper to taste


For the Garnish:

Toasted sesame seeds
Peanuts, roughly chopped


Cook the noodles in boiling water, according to the package directions.

Drain the noodles, refresh in cold water, and then drain again.

Carefully mix the noodles with the  prepared vegetables.

For the dressing; combine all the ingredients in a small bowl..

Pour the dressing over the noodles.

Place the salad in individual serving bowls and sprinkle with the sesame seeds and the chopped peanuts.

Serve.