Name: Spicy Asian Cellophane Noodle Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Eggs - 4; Vegetable oil - 1 tablespoon; Onion, sliced - ½ large; Zucchini, julienned - 1 large; Tofu, drained and cubed - 1 (14 ounce) package; Garlic - 1 clove; Thai chiles, chopped - 7; Fish sauce - 3 tablespoons; Lime juice - ¼ cup; Sugar - ⅔ teaspoon; Salt - ⅓ teaspoon; Water - 1 quart; Cellophane noodles - 8 ounces; Lettuce, chopped - ½ head

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Asian Cellophane Noodle Salad

1. Eggs - 4

2. Vegetable oil - 1 tablespoon

3. Onion, sliced - ½ large

4. Zucchini, julienned - 1 large

5. Tofu, drained and cubed - 1 (14 ounce) package

6. Garlic - 1 clove

7. Thai chiles, chopped - 7

8. Fish sauce - 3 tablespoons

9. Lime juice - ¼ cup

10. Sugar - ⅔ teaspoon

11. Salt - ⅓ teaspoon

12. Water - 1 quart

13. Cellophane noodles - 8 ounces

14. Lettuce, chopped - ½ head

How to cook deliciously - Spicy Asian Cellophane Noodle Salad

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.