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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

Nutrition Facts

448.6 calories; 18.3 g protein; 67.5 g carbohydrates; 186 mg cholesterol; 1125.5 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/27/2007
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 to tofu and zucchini. I also used green onion instead of standard onions and scrambled the eggs. This lovely dish fed the whole family even the kids were coming back for more! Read More
(18)

Most helpful critical review

Rating: 1 stars
12/22/2005
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 but I ended up throwing out the whole bowl. Read More
(21)
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/27/2007
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 to tofu and zucchini. I also used green onion instead of standard onions and scrambled the eggs. This lovely dish fed the whole family even the kids were coming back for more! Read More
(18)
Rating: 1 stars
12/22/2005
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 but I ended up throwing out the whole bowl. Read More
(21)
Rating: 5 stars
08/27/2007
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 to tofu and zucchini. I also used green onion instead of standard onions and scrambled the eggs. This lovely dish fed the whole family even the kids were coming back for more! Read More
(18)
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Rating: 1 stars
05/24/2011
This was not good - I wouldn't recommend maaking this. Read More
(4)
Rating: 4 stars
01/25/2015
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 types of cellophane noodles which need to be prepared differently (bean-thread type vs. ribbon-pasta type). I soak my bean-thread type cellophane noodles in hot tap water for 30 minutes drain well and cut the threads into 2" strands before proceeding to make the salad (no cooking). Chef Jamie Oliver also does not cook bean-thread type cellophane noodles in his "Fresh Asian Noodle Salad." Perhaps any issues reviewers are having with this recipe are related to the type of bean-thread type cellophane noodles used. Thank you SUMMER530 for sharing your recipe. Read More
(1)
Rating: 4 stars
05/04/2018
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 black bean paste instead of fish sauce. Thank you for the recipe. Read More
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