Spicy Asian Cellophane Noodle Salad You Have To Try

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Spicy Asian Cellophane Noodle Salad

"Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, highly spiced Thai chile sauce."

Ingredients :

  • 4 eggs
  • 1 tablespoon vegetable oil
  • half large onion, sliced
  • 1 big zucchini, julienned
  • 1 (14 ounce) bundle tofu, tired and cubed
  • 1 clove garlic
  • 7 Thai chiles, chopped
  • three tablespoons fish sauce
  • 1/4 cup lime juice
  • 2/3 teaspoon sugar
  • 1/three teaspoon salt
  • 1 quart water
  • eight oz cellophane noodles
  • 1/2 head lettuce, chopped

Instructions :

Prep : 15M Cook : 4M Ready in : 40M
  • Place eggs in a saucepan with sufficient cold water to cowl, and convey a boil. Remove from heat, cover, and allow eggs stand in warm water for 10 to 12 minutes. Remove from warm water, cool, peel, and chop.
  • Heat the oil in a skillet over medium heat, and cook dinner the onion and zucchini until smooth. Mix inside the tofu, and maintain to cook dinner and stir until browned on all sides.
  • With a mortar and pestle, grind the garlic and Thai chiles into a excellent paste. Mix with the fish sauce, lime juice, sugar, and salt.
  • Bring 1 quart water to boil in a pot. Turn off warmth, and soak the cellophane noodles inside the warm water 1 minute, or till soft.
  • In a large bowl, toss together the eggs, tofu aggregate, garlic and chile paste, noodles, and lettuce.

Notes :

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