Cellophane noodles with Boc Choi


  • 1 small large boc choi, finely sliced, both leaves and stems. (about 4 cups)

  • 4 ounces cellophane noodles, soaked for 20 minutes in warm water

  • 1 cup chopped cilantro

  • 1 green/yellow/red bell pepper thinly sliced

  • 1 or 2 serrano/jalapeno peppers minced added to taste

  • 1 onion thinly sliced


  • Salt and Pepper to taste

  • 2 cloves garlic: minced

  • 2 teaspoons peanut oil or sesame oil

  • 1 tablespoon minced ginger

  • 1 serrano/jalapeno/cayenne pepper - minced

  • 3 tablespoons fresh lime juice

  • 1 tablespoon peanut butter

1 Place the cabbage in a bowl and cover with ice water. Set aside while you prepare the remaining ingredients.
2 Bring a pot of water to a boil. Salt if desired. Put noodles in colander, inside a pot, and poort boiling water over noodles so they are submerged.  (Leave noodles in a pot off the stove.)  Let the noodles set for about a minute then drain the noodles and cool with cold water.
3 Toss together boc choi, peppers, onions, cilantro and noodles.  Set aside in pot.
4 Make salad dressing. Cook the together peanut oil, rice vinegar, garlic, ginger, salt, pepper, peanut butter, minced serrano/jalapeno/caayenne (if using).
5 Toss hot dressing with salad. Then squeese lime juce and toss salad again. Cool and serve.