Cellophane Noodle Salad

what happened yesterday?

I had a sleep over (yes at age 24 heh). Woke up at 9 am in the morning before everyone else and made french toast for my nieces. it’s easy to make and they love french toast.

I didn’t have my camera with me :), so here’s how its done in case you don’t know how: 2 eggs, 1 TBS of yogurt, little bit of salt, and sugar. beat everything together and just soak the toast one piece at a time. melt some butter in a frying pan and just place the toast until they’re slightly browned. when they’re done. sprinkle some caster sugar on top of each toast and serve them with maple syrup.

Today’s dish:

I can’tbelieve it reached 37 degree Celsius today! it was extremely hot and it took me forever to reach home.

to cool off, I wanted to cook something very light and summery so i decided to make this salad.

cellophane noodles or glass noodles are made of  mung bean, cornstarch and water, but it doesn’t mean that they’re light in calories :), its just different! it can be added to soups, or eaten cold as a salad. very easy to prepare and very versatile.


  1. Cellophane noodles.
  2. Spring onions
  3. Shredded carrots
  4. Shredded cucumbers
  5. Broccoli
  6. Any type of protein (optional. I just shredded the meat from today’s lunch -ribs- but shrimp goes really well with it)
  7. Green chili, cut really to small pieces
  8. Light soy sauce
  9. Lemon juice
  10. Garlic


  1. Soak the noodles in cold water for about 20 minutes.
  2. in a small bowl, combine soy sauce, lemon, garlic, spring onion and green chili together. adjust ingredients to taste. I used 1 small chili, 1 lemon, 3 garlic cloves, 2 spring onions and then poured say sauce… I think it was maybe half a cup or less)
  3. mix in the carrots and cucumers and let them soak.
  4. steam the broccoli until they’re cooked but still have some crunch. if you’re using frozen broccoli, just use the microwave to defrost them and cut them to smaller pieces and add them to the salad.
  5. for the noodles, you can soak them in hot water for 30 seconds to a minutes to make it softer. or saute` them with the veggies. but for this recipe, soaking them in hot water works.
  6. remove the noodles from the hot water immediately then start cutting them if they’re all tangled up together or leave them as is. I like mine cut to 15 cm pieces.
  7. mix everything together and mix in the shredded meat or boiled shrimps.

Sometimes, stripping down recipes to their very basic ingredients makes them even more delicious :)

Bon Appetit!


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Veggie Cannelloni with bechamel sauce


I’m very happy with today’s cooking outcomes :). It was delicious, satisfying and very easy to make.







  1. 6 cannelloni (big tube like pasta)
  2. 2 TBS flour
  3. 2 TBS Butter
  4. 1 to 2 cups of milk (depending on how thick you want your bechamel)
  5. 3 garlic cloves
  6. 1 medium onion
  7. 2 tomatoes
  8. 1 big carrot
  9. 1 parsnip
  10. 2 big zucchini’s
  11. 3 spring onions
  12. cilantro
  13. salt
  14. 2 Maggie cubes
  15. mozzarella cheese



you have 3 parts; the cannelloni, the stuffing and the sauce.

For the cannelloni:

  1. boil water, salt and a bit of oil (people think its a waste of olive oil but I like adding oil, it clings to the pasta when you strain the water)
  2. drop the cannelloni in the water and keep them for 2-3 minutes. we want them to be half cooked
  3. strain the water and wash soak them with cold water to stop them from cooking

For the sauce:

  1. in a pot, heat some olive oil and add cilantro, garlic and maggie cube and saute` them.
  2. add in the 2 TBS of butter and once it melts, add the 2 TBS of flour. this acts like a thickening agent (called roux)
  3. once everything is fully incorporated, add in the milk and keep adding untill you reach the desired consistency
  4. take it off the heat.

For the stuffing:

  1. in a pot, heat some oil (about 1 TBS is enough), and drop in the garlic, chopped onions and spring onions.. saute` them and add 1 maggie cube.
  2. put the 2 tomatoes in the blender and keep them ready for use.
  3. shred carrots, parsnip and zucchinis. add carrot and parsnip in the pot first. once it gets softer, add the tomato puree… keep mixing then add the zucchinis
  4. add in salt if needed.



What’s next?

  1. take a bit of the stuffing and place it in a baking plate, then mix it with the sauce. (optional but it really does make a difference)
  2. stuff the cannelloni with the stuffing and place them on the mixture.
  3. add in a bit more stuffing on top then pour the bechamel until it covers the cannelloni
  4. sprinkle mozzarella cheese then bake it for 20 minutes in the oven



A seriously delicious lunch :D



Bon Appetit!


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