Easiest Way to Cook Delicious Thai-style Cellophane Noodle Salad

Thai-style Cellophane Noodle Salad. Harusame noodles or cellophane noodles are commonly used to make delicate salads in Japan. Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce. I believe the instructions regarding cellophane noodles (glass noodles mung-bean noodles) need to be more explicit in this recipe for "Spicy Asian.

Meanwhile, in large mixing bowl, combine remaining ingredients and mix well. Serve as a salad or side dish. Cellophane noodles tossed with crisp bits of ground meat, and a tart fish sauce dressing. You can cook Thai-style Cellophane Noodle Salad using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Thai-style Cellophane Noodle Salad

1. It's 50 grams of Cellophane noodles.
2. It's 50 grams of Ground chicken or ground pork.
3. You need 6 of to 8 Peeled shrimp.
4. You need 1 small of Squid.
5. Prepare 3 of stalks Chinese chives.
6. You need 1/4 of Cucumber.
7. You need 1/4 of Onion.
8. Prepare 1 of to 2 leaves Lettuce.
9. You need 1 tbsp of ☆ Lemon juice.
10. Prepare 2 tsp of ☆ Fish sauce.
11. Prepare 1 clove of ☆ Grated garlic.
12. Prepare 1 tsp of Sesame oil.
13. You need 1 of dash, (to taste) Red chili peppers (seeds removed and sliced into rounds).
14. Prepare 1 dash of Salt.
15. Prepare 1 dash of Pepper.

Made from mung beans, yam, or potato starch, these gluten-free cellophane noodles are quite versatile. They can be served in soups and hotpots, used in stir-fries in place of wheat noodles, or served cold in salads. Thai salads always fit the bill as the signature flavors of tart, spicy, sweet, and salty always set my mouth watering, for example: green papaya salad or som tam, and yum woon sen, cellophane noodles salad. How to Make Thai Pork salad with cellophane noodles.

Thai-style Cellophane Noodle Salad instructions

1. Bring water to boil in a pot and cook (rehydrate) the cellophane noodles. Drain into a colander or sieve, and cut up into 2-3 pieces (since the noodles are too long as-is for the salad)..
2. Sprinkle on a little salt on the shrimp and rub in. Wash the shrimp and pat dry with paper towels. (The salt-rub is to remove the fishiness.).
3. Remove the guts and cartilage from the squid. Cut off the tentacles one by one (cut the long ones in half). Slice the body into rounds..
4. Cut up the chives into easy-to-eat pieces. Cut the cucumber lengthwise, then slice thinly on the diagonal. Slice the onion thinly. Julienne the lettuce..
5. Heat sesame oil in a frying pan, add ground meat and stir fry until crumbly..
6. Add shrimp and squid, sprinkle in salt and pepper, add red chili pepper and stir fry quickly..
7. Add onion and chives and stir fry. When the vegetables have wilted and the shrimp and squid have changed color, it's done..
8. Combine the cellophane noodles, cucumber, lettuce and stir fried ingredients from Step 7 into a bowl, add the ☆ ingredients and mix well..
9. Adjust the seasoning with salt and pepper, transfer to serving plates and it's done! It's also good if you chill in the refrigerator for a while. It tastes even better the next day when the flavors have melded together..
10. If you add cilantro or celery, or sprinkle chopped peanuts at the end, it will taste even more authentic..

Reserve the noodles in a large bowl. This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty The authentic recipe includes more garlic and chiles as well as dried shrimp Make sure to cut up the noodles before you try to toss them with the. Fantastic pictures and great food styling - it always helps the recipes. Put mung bean noodles in a bowl and pour in lukewarm water to cover. Add noodles to a large pot of boiling water.