Spicy Asian Cellophane Noodle Salad
Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.
- Serves: 4 persons
- 1tablespoon vegetable oil
- ½large onion, sliced
- 1large zucchini, julienned
- 1(14 ounce) package tofu, drained and cubed
- 1clove garlic
- 7Thai chiles, chopped
- 3tablespoons fish sauce
- ¼cup lime juice
- ⅔teaspoon sugar
- ⅓teaspoon salt
- 1quart water
- 8ounces cellophane noodles
- ½head lettuce, chopped
Step 1Place 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.
Step 2Heat 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.
Step 3With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
Step 4Bring 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.
Step 5In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.