Glass Noodle Salad with Bean Sprouts

Pour boiling water over the glass noodles and allow to swell briefly. Drain, rinse well with cold water and drain in a colander. Cut into bite-sized lengths. Wash bean sprouts and blanch (scald) in boiling salted water for about 30 seconds. Drain and also drain well in a colander. Cut celery and spring onions into very fine strips, as thin as possible. Mix both with vinegar, honey, salt and sesame oil to a marinade. Pour over the glass noodles, mix in the bean sprouts and let the salad cool.

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