Vietnamese Turkey And Cellophane Noodle Salad Recipes

VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD

Steps:

• Prepare Vietnamese dressing: In a small bowl, combine all the dressing ingredients and 1/4 cup cold water. Mix well. Cover and refrigerate until needed, up to 1 week.
• Place a kettle or pot of water over high heat to bring to a boil. In a small bowl, combine turkey with 1/2 cup of Vietnamese dressing; mix well. Place noodles in a heat-proof bowl and cover with boiling water; allow to sit until rehydrated, about 10 minutes. Meanwhile, combine peas and sprouts in a colander, and pour boiling water over them; drain, rinse in cold water until chilled, and drain again. Drain noodles, rinse in cold water until chilled, and drain again.
• In a large bowl, combine drained noodles, turkey strips, scallions, peas and sprouts. Add peanut oil, sesame oil and 2 tablespoons more of Vietnamese dressing. Toss gently until mixed. Arrange on a large serving platter, and top with chopped cilantro. If desired, add more dressing to taste. Serve cold.

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Steps:

• To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
• To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
• In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
• Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

SPICY ASIAN CELLOPHANE NOODLE SALAD

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.

CELLOPHANE-NOODLE SALAD

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.

VIETNAMESE RICE NOODLE SALAD

Steps:

• Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
• Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
• Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

CELLOPHANE NOODLE SALAD

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.