Spicy Asian Cellophane Noodle Salad

4
SUMMER530 1

"Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 449 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1125 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

4

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...

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...

This was not good - I wouldn't recommend maaking this.

I believe the instructions regarding cellophane noodles (glass noodles, mung-bean noodles) need to be more explicit in this recipe for "Spicy Asian Cellophane Noodle Salad." There are different ...