Spicy Asian Cellophane Noodle Salad Recipes

CELLOPHANE NOODLE SALAD

Cellophane Noodle Salad image

Provided by Jamie Oliver

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

4 ounces (100 grams) cellophane noodles
A good glug olive oil
8 ounces (200 grams) minced pork
A large pinch five-spice
3 cloves garlic, crushed
2 teaspoon sugar
A handful prawns or shrimp, any size you like, peeled and deveined
Handful plain and skinned peanuts, roughly crushed
1 bunch spring onions, finely sliced
1 bunch coriander, chopped
1 bunch mint, chopped
2 thumbs fresh ginger, grated
2 red chiles, finely sliced with seeds
2 limes, juiced
1 tablespoon soy sauce
Olive oil

Steps:

Soak the noodles in boiling water and drain. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.

COLD CELLOPHANE NOODLE SALAD

Cold Cellophane Noodle Salad image

I whipped this salad up when I felt the need for something full of noodles but did not want either peanut sauce or tomato sauce:-). The vegetables can be infinitely varied but this is the combination I liked. The sauce comes from Vegan with a Vengance and I use it for a million and one things in my kitchen. It's DELECIOUS. Tofu or Soy Puffs are pre-fried tofu cubes that are puffy and soft. They are available at most Asian grocers. If you cannot find them substitute pan-fried, extra firm cotton tofu.

Provided by Aioli_Queen

Categories Asian

Time 17m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

9 ounces cellophane noodles
1 (15 ounce) can baby corn, quartered
1 (8 ounce) can water chestnuts, slivered
1 red bell pepper, cut into matchsticks
1/2 an English cucumber, cut into matchsticks
2 large scallions, including green parts, finely diced
4 ounces tofu, puffs sliced into strips
4 cups boiling water
1/2 cup mirin
3 tablespoons tamari
2 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sriracha sauce (korean chili sauce)
1 -2 garlic clove, finely minced
1/2 inch piece gingerroot, peeled and finely grated

Steps:

Pour the boiling water over the noodles in a large bowl. Make sure the noodles are submerged. Cover the bowl with a lid or large plate and allow to soak for about 4 or 5 minutes.
Take off the cover and stir after about 4 minutes and allow to soak again until the noodles are firm to the bit but full cooked.
Pour the noodles into a colonder and run ice cold water over them until they are cool and not at all sticky. Set aside.
Slice all the vegetables and tofu and add them to your serving bowl.
Add cold noodles and toss until they are well incorporated with the vegetables.
Whisk all the ingredients for the sauce together and allow to sit for a few minutes.
Add sauce to the salad and mix with your hands.
Serve with pan fried dumplings. YUM!

Nutrition Facts : Calories 321.4, Fat 4, SaturatedFat 0.6, Sodium 652.4, Carbohydrate 68.4, Fiber 4.2, Sugar 6.1, Protein 5.8

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