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, spicy Thai chile sauce.
Provided by SUMMER530
Categories Salad 100+ Pasta Salad Recipes Asian Pasta Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
- With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
- Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
- In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 67.5 g, Cholesterol 186 mg, Fat 13.6 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 2.6 g, Sodium 1125.5 mg, Sugar 9.9 g
FRESH AND EASY VIETNAMESE NOODLE SALAD
This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.
Provided by Heidi
Number Of Ingredients 12
Steps:
- Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
- In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
CELLOPHANE-NOODLE SALAD
Seedless cucumbers often have small seeds; remove them for this Asian-inspired Cellophane-Noodle Salad recipe. Do not rinse the noodles after cooking; it will make them stick.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Thinly slice celery and carrots diagonally.
- Soak noodles in cool water for 1 hour. Cut into 5-inch lengths with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain (don't rinse). Place in a bowl.
- Add celery, carrots, and salt. Toss with tongs for 2 to 3 minutes. Add vinegar and bean paste; toss. When cool, toss in cucumbers and oil. Serve at room temperature.
CELLOPHANE NOODLE SALAD
Provided by Jamie Oliver
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 16
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.
SPICY LOBSTER-NOODLE SALAD
Steps:
- 1. Bring a large pot of water to a boil. In a small skillet, heat the olive oil. Add the garlic, shallots and 1/2 teaspoon of salt. Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 7 minutes. Transfer to a medium bowl. 2. Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer to a plate and let cool. Peel the pepper and chile and discard the stems and seeds; cut into 1/4-inch dice and transfer to the bowl with the shallot mixture. Stir in the fish sauce, lime juice, honey, elderflower cordial, sambal oelek and sesame oil. Season the dressing with salt. 3. Add the lobsters to the boiling water head first and cook until bright red all over, 6 minutes. Using tongs, transfer the lobsters to a large rimmed baking sheet and let cool. 4. Crack the lobster claws and knuckles and remove the meat. Using scissors, cut along the underside of the tail shells and remove the meat. Remove and discard the dark intestinal veins from the tails. Cut the tails and claws into 1-inch chunks. 5. Bring a small saucepan of water to a boil. In a medium heatproof bowl, cover the cellophane noodles with warm water and let stand until pliable, about 10 minutes. Drain the noodles. Using scissors, cut them into 3-inch lengths. Add the noodles to the saucepan and cook until al dente, about 1 minute. Drain and transfer to a platter. 6. Scatter the lobster and avocados over the cellophane noodles. Drizzle with the chile-honey dressing. Garnish with the peanuts, mint, cilantro and lime wedges and serve right away.
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- Bring a large pot of water to a boil. In a small skillet, heat the olive oil. Add the garlic, shallots and 1/2 teaspoon of salt. Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 7 minutes. Transfer to a medium bowl.
- Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer to a plate and let cool. Peel the pepper and chile and discard the stems and seeds; cut into 1/4-inch dice and transfer to the bowl with the shallot mixture. Stir in the fish sauce, lime juice, honey, elderflower cordial, sambal oelek and sesame oil. Season the dressing with salt.
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- In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce. In another bowl, toss the shrimp with half of the chile-lime dressing. Cover and refrigerate for 30 minutes.
- Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water. Let stand until pliable, 5 minutes.
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- Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side. In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing. Mound the salad on plates or a platter. Sprinkle with the peanuts and serve with lime wedges.
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2015-01-25 I believe the instructions regarding cellophane noodles (glass noodles, mung-bean noodles) need to be more explicit in this recipe for "Spicy Asian Cellophane Noodle Salad." There are different types of cellophane noodles which need to be prepared differently (bean-thread type vs. ribbon-pasta type). I soak my bean-thread type cellophane noodles in hot tap water for 30 minutes, …
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