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"Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce." — SUMMER530
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4 eggs
1 tablespoon vegetable oil
1/2 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
1/4 cup lime juice
2/3 teaspoon sugar
1/3 teaspoon salt
1 quart water
8 ounces cellophane noodles
1/2 head lettuce, 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!
3 Ratings
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: 449 Calories from Fat: 123
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