Spicy Asian Cellophane Noodle Salad
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
54
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
4
Eggs1 tbsp
Vegetable Oil1 large
Onion (sliced)1 large
Zucchini (julienned)1 clove
Garlic3 tbsps
Fish Sauce1 cup
Lime Juice2 tsp
Sugar1 tsp
SaltDirections:
1
Place eggs in a saucepan with enough cold water to cover, and bring a boil
2
Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes
3
Remove from hot water, cool, peel, and chop
4
Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender
5
Mix in the tofu, and continue to cook and stir until browned on all sides
6
With a mortar and pestle, grind the garlic and Thai chiles into a fine paste
7
Mix with the fish sauce, lime juice, sugar, and salt
8
Bring 1 quart water to boil in a pot
9
Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft
10
In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce