Spicy Celery, Tofu, and Glass Noodle Salad

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.