Spicy Glass Noodle Salad
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 tbsps
Vegetable Oil1 cup
Green Onion (chopped)1 cup
Cilantro (chopped fresh)3 tbsps
Shallot (chopped)3 tbsps
Lime Juice (fresh)Directions:
1
Place noodles in large bowl
2
Cover with cold water; let stand until noodles begin to soften, about 5 minutes
3
Drain
4
Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes
5
Drain
6
Rinse with cold water; drain
7
Heat 2 tablespoons oil in heavy large skillet over medium-high heat
8
Add chicken and shrimp; stir-fry until cooked, about 4 minutes
9
Transfer to large bowl
10
Heat 4 tablespoons oil in same skillet over medium heat
11
Add garlic; cook until fragrant, about 2 minutes
12
Add garlic-oil mixture to bowl with chicken and shrimp; cool
13
Add noodles, green onions and remaining ingredients to bowl
14
Toss to blend
15
Season with salt and pepper
16
*Available at Asian markets and in some supermarkets
17
Place noodles in large bowl
18
Cover with cold water; let stand until noodles begin to soften, about 5 minutes
19
Drain
20
Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes
21
Drain
22
Rinse with cold water; drain
23
Heat 2 tablespoons oil in heavy large skillet over medium-high heat
24
Add chicken and shrimp; stir-fry until cooked, about 4 minutes
25
Transfer to large bowl
26
Heat 4 tablespoons oil in same skillet over medium heat
27
Add garlic; cook until fragrant, about 2 minutes
28
Add garlic-oil mixture to bowl with chicken and shrimp; cool
29
Add noodles, green onions and remaining ingredients to bowl
30
Toss to blend
31
Season with salt and pepper
32
*Available at Asian markets and in some supermarkets