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Spicy Asian Cellophane Noodle Salad

Rated as 3 out of 5 Stars
1

"Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce."
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Ingredients

40 m servings 449
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 449 calories; 13.6 67.5 18.3 186 1125 Full nutrition

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Reviews

Read all reviews 5
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I'm sorry to say that this didn't turn out really well. There were WAY too many noodles, and it was just too gelatinous and globby. I added more spices and even soy sauce to try and salvage it...

I have no idea what the other reviewer did wrong. This was a fabulous salad. The only change I made was to swap out the zucchini with cucumber and the tofu with real shrimp. I'm just not partial...

This was not good - I wouldn't recommend maaking this.

I believe the instructions regarding cellophane noodles (glass noodles, mung-bean noodles) need to be more explicit in this recipe for "Spicy Asian Cellophane Noodle Salad." There are different ...

What a hit! My whole family loved this. The lime adds such a nice tanginess to everything. I added some bok choy. I used japchae glass noodles and, because of allergies, I had to use fermented b...