Spicy Chinese Style Cellophane Noodles with Vinegar Sauce

Spicy Chinese Style Cellophane Noodles with Vinegar Sauce

The slippery texture of the cellophane noodles and the sour-spicy sauce are a great combination. Highly recommended as a summertime dish!

Ingredients: 5 to 6 servings

Cellophane noodles
100 g
4 slices
Dried wood ear mushrooms (optional)
20 g
White sesame seeds
2 to 3 tablespoons
● Vinegar
4 tablespoons
● Soy sauce
2 tablespoons
● Sugar
2 tablespoons
● Doubanjiang
1 teaspoon
● Salt
a small amount
● Sesame oil
1 tablespoon


1. Cook the harusame noodles and drain into a colander. Cut into easy to eat lengths and drain well. Combine the ● ingredients.
2. Julienne the cucumber, sprinkle with a little salt and leave for a while, then squeeze out well. Slice the ham into strips. Rehydrate the wood ear mushrooms in lukewarm water, then rip into small pieces or julienne.
3. Put the harusame noodles and cut up ingredients in a large bowl, add the combined ● sauce, add some sesame seeds and mix well.
4. Transfer to serving plates and it's done. Sprinkle some more sesame seeds on top to make it look prettier.

Story Behind this Recipe

I adapted the cellophane noodles with vinegar sauce dish that my mother used to make for me in my own way.