This glass noodle salad is based on a dish from my childhood that sparked my love for salad: my mother’s spicy jellyfish salad. Long rubbery strands, tossed with slivers of celery and chicken, coated in a vinegary sesame sauce. 

　　It was a “special occasion” dish, one she would only serve at birthday parties and family gatherings. For much of my life as a salad maker, I have passionately sought to recreate the chewy, crispy, robust textures of this salad. While jellyfish-free, this version is a strong nod to my mum’s dish, showcasing the loveliness of celery and tofu smothered in a sesame-vinegar dressing that feels comforting and familiar. I love the springy texture of glass noodles but, for something different, you could also try kelp noodles, which are made of seaweed and retain a lovely chewiness when blanched.

　　Note: This recipe calls for my versatile homemade Everything Oil, but for a quick weeknight meal, you can use chile oil or rayu (Japanese chile oil) instead if you prefer.

　　This recipe was excerpted from 'To Asia, With Love' by Hetty McKinnon. Buy the full book on Amazon. Click through for more of our favorite Hetty McKinnon recipes on Epicurious.

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What you’ll need

　　Chevron

　　Chevron

　　Chile Flakes

　　$11 At Amazon

　　Sichuan Peppercorns

　　$5 At Weee!

　　Gochugaru

　　$9 At Amazon

　　Dried Glass Noodles

　　$35 At Amazon

　　Unseasoned Rice Vinegar

　　$9 $8 At Amazon

　　

Ingredients

Serves 4 to 6

　　

For the Everything Oil

2 Tbsp. red chile flakes

　　2 Tbsp. Sichuan peppercorns

　　2 Tbsp. gochugaru (Korean red chile flakes)

　　1 Tbsp. sea salt

　　1 cup vegetable or other neutral oil

　　1 (2-inch) piece of ginger, peeled and finely chopped

　　4 garlic cloves, finely chopped

　　2 star anise

　　1 cinnamon stick

　　

For the salad

12 oz. glass noodles (also known as sweet potato noodles)

　　3 celery stalks (about 7 oz.), finely sliced diagonally

　　5½ oz. Asian greens, trimmed and halved

　　9 oz. five-spice tofu or pan-fried tofu, cut into thin strips

　　1 Tbsp. toasted white sesame seeds

　　2 scallions, finely sliced

　　Handful of cilantro leaves

　　Sea salt

　　

For the sesame-vinegar dressing

⅓ cup rice vinegar

　　3 Tbsp. tamari or gluten-free soy sauce

　　3 Tbsp. toasted sesame oil

　　1 Tbsp. sugar

　　2-3 tsp. Everything Oil, chile oil, or rayu

　　1 Tbsp. toasted white sesame seeds

　　Sea salt

　　

For the Everything Oil

Step 1

In a heatproof bowl, add the chile flakes, Sichuan peppercorns, gochugaru, and sea salt.

　　

Step 2

Place the oil, ginger, garlic, star anise and cinnamon in a small saucepan over medium-high heat for 3 to 4 minutes. The oil is ready when it looks thin, like water. Remove from the heat and very carefully pour the hot oil into the bowl with the spices—the oil will sizzle and spit, so stand back. Allow to cool.

　　

Step 3

Stir before serving. I don’t strain it as the chile and spices continue to flavor the oil over time. Everything oil can be drizzled over noodles, dumplings, soups, and salads. Store in a sterilized jar (no need to refrigerate) for up to 3 months.

　　

For the salad and sesame-vinegar dressing

Step 4

Bring a large saucepan of salted water to a boil, add the noodles, and cook according to the packet instructions until just tender, about 5 to 6 minutes. In the last 30 seconds of cooking, add the celery and Asian greens to blanch. Drain and refresh under cold running water, then, using kitchen scissors, randomly cut the noodles two or three times to make some of the strands shorter and easier to eat. Leave to drain well.

　　

Step 5

For the sesame-vinegar dressing, whisk together all the ingredients in a small bowl. Taste and season with a little more sea salt, if required.

　　

Step 6

Combine the noodles, celery, greens, and tofu in a bowl. Pour over the dressing, season with sea salt. and toss to coat the noodles. Top with the sesame seeds, scallions, and cilantro leaves and serve.

　　Cooks' Note

　　You can substitute kelp noodles, mung bean vermicelli, or rice vermicelli for the glass noodles as well as broccoli, kale, or baby spinach for the Asian greens.

　　Adapted from To Asia, With Love by Hetty McKinnon. Copyright 2020 by Hetty McKinnon. Published by Prestel, an imprint of Penguin Random House. Reprinted with permission.