Spicy Asian Cellophane Noodle Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce. Ingredients:
4 eggs |
1 tablespoon vegetable oil |
1/2 large onion, sliced |
1 large zucchini, julienned |
1 (14 ounce) package tofu, drained and cubed |
1 clove garlic |
7 thai chiles, chopped |
3 tablespoons fish sauce |
1/4 cup lime juice |
2/3 teaspoon sugar |
1/3 teaspoon salt |
1 quart water |
8 ounces cellophane noodles |
1/2 head lettuce, chopped |
Directions:
1. 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. 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. 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. 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. In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.
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