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 caloriescarbohydrate: 67.5 gcholesterol: 186 mgfat: 13.6 gfiber: 3.8 gprotein: 18.3 gsaturatedFat: 2.6 gservingSize: -sodium: 1125.5 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Spicy Asian Cellophane Noodle Salad
Directions
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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.
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.