Spicy Asian Cellophane Noodle Salad recipe

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Ingredients

4 eggs
1 tablespoon vegetable oil
½ 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
¼ cup lime juice
⅔ teaspoon sugar
⅓ teaspoon salt
1 quart water
8 ounces cellophane noodles
½ head lettuce, chopped

Nutrition Info

448.6 calories
carbohydrate: 67.5 g
cholesterol: 186 mg
fat: 13.6 g
fiber: 3.8 g
protein: 18.3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 1125.5 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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