How to Prepare Tasty Thai-style Cellophane Noodle Salad

Thai-style Cellophane Noodle Salad. So I tried re-creating it at home. I left out the fresh coriander (cilantro) leaves, which I don't like, and I think it came out pretty well. Add the lime-juice mixture and toss to coat evenly.

Place the glass noodles in a bowl and pour in hot water to cover the noodles completely. Peel the shallots and thinly slice. Add the noodles to a large pot of boiling water. You can cook Thai-style Cellophane Noodle Salad using 15 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Thai-style Cellophane Noodle Salad

1. You need 50 grams of Cellophane noodles.
2. Prepare 50 grams of Ground chicken or ground pork.
3. Prepare 6 of to 8 Peeled shrimp.
4. Prepare 1 small of Squid.
5. You need 3 of stalks Chinese chives.
6. It's 1/4 of Cucumber.
7. Prepare 1/4 of Onion.
8. You need 1 of to 2 leaves Lettuce.
9. You need 1 tbsp of ☆ Lemon juice.
10. It's 2 tsp of ☆ Fish sauce.
11. You need 1 clove of ☆ Grated garlic.
12. You need 1 tsp of Sesame oil.
13. Prepare 1 of dash, (to taste) Red chili peppers (seeds removed and sliced into rounds).
14. Prepare 1 dash of Salt.
15. Prepare 1 dash of Pepper.

Rinse the noodles with cold water. Add the noodles to a bowl and add the carrots, cucumber, and red pepper. Whisk together the vinegar, chili oil, cilantro, soy sauce, and garlic. Add the dressing to the noodles.

Thai-style Cellophane Noodle Salad step by step

1. Bring water to boil in a pot and cook (rehydrate) the cellophane noodles. Drain into a colander or sieve, and cut up into 2-3 pieces (since the noodles are too long as-is for the salad)..
2. Sprinkle on a little salt on the shrimp and rub in. Wash the shrimp and pat dry with paper towels. (The salt-rub is to remove the fishiness.).
3. Remove the guts and cartilage from the squid. Cut off the tentacles one by one (cut the long ones in half). Slice the body into rounds..
4. Cut up the chives into easy-to-eat pieces. Cut the cucumber lengthwise, then slice thinly on the diagonal. Slice the onion thinly. Julienne the lettuce..
5. Heat sesame oil in a frying pan, add ground meat and stir fry until crumbly..
6. Add shrimp and squid, sprinkle in salt and pepper, add red chili pepper and stir fry quickly..
7. Add onion and chives and stir fry. When the vegetables have wilted and the shrimp and squid have changed color, it's done..
8. Combine the cellophane noodles, cucumber, lettuce and stir fried ingredients from Step 7 into a bowl, add the ☆ ingredients and mix well..
9. Adjust the seasoning with salt and pepper, transfer to serving plates and it's done! It's also good if you chill in the refrigerator for a while. It tastes even better the next day when the flavors have melded together..
10. If you add cilantro or celery, or sprinkle chopped peanuts at the end, it will taste even more authentic..

So here again, the salad is actually, by volume more veggies than noodles! Use linguine, soba noodles, pad Thai-style rice noodles, brown rice noodles or seriously any pasta you have in your pantry. Put mung bean noodles in a bowl and pour in lukewarm water to cover. Add noodles to a large pot of boiling water. Drain in a colander; rinse with cold water; drain again.