Recipe by SUMMER530
"Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce."
Watch video tips and tricks
1 (14 ounce) package
tofu, drained and cubed
Thai chiles, chopped
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.
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!
This was not good - I wouldn't recommend maaking this.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Asian Cellophane Noodle Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 123
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a simple, spicy and delicious rice noodle salad.
Corn, sweet onions, and jalapenos combine into a spicy summer salad.
A crisp, colorful salad that brings a little heat with Thai and jalapeno chilies.