Spicy Asian Cellophane Noodle Salad
This zingy Asian salad combines soft cellophane noodles with a colourful mix of ingredients. Hard boiled eggs and cubes of fried tofu add protein, while sauteed zucchini and onion provide a tender crunch. Everything is brought together with a punchy homemade dressing made from ground Thai chillies, garlic, fish sauce, lime juice, sugar, and salt, creating a lively and satisfying meal.
Ingredients
- 4 eggs
- 1 tablespoon vegetable oil
- 0.5 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
- 0.25 cup lime juice
- 0.66666668653488 teaspoon sugar
- 0.33333334326744 teaspoon salt
- 1 quart water
- 8 ounces cellophane noodles
- 0.5 head lettuce, chopped
Method
- Put the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then take the pan off the heat. Cover it and leave the eggs to sit in the hot water for 10 to 12 minutes. Afterwards, take them out, cool them down, peel them, and chop them up.
- Warm the oil in a skillet. Cook the sliced onion and julienned zucchini until they become tender. Stir in the cubed tofu and continue cooking until it is browned on every side.
- Use a mortar and pestle to grind the garlic clove and the chopped Thai chillies into a smooth paste. Combine this paste with the fish sauce, lime juice, sugar, and salt.
- Bring 1 quart of water to a rolling boil in a pot. Switch off the heat and submerge the cellophane noodles in the hot water for 1 minute, or until they have softened.
- In a large bowl, combine the chopped eggs, the tofu and vegetable mixture, the garlic and chile paste, the softened noodles, and the chopped lettuce. Toss everything together until well mixed.
Nutrition (per serving)
Calories449 kcal
Fat14 g
Sugars10 g
Protein18 g
Sodium1126 mg
Recipe details
CategoryMain course
Cuisineasian
AuthorSUMMER530
