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Spicy Asian Cellophane Noodle Salad
Spicy Asian Cellophane Noodle Salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spicy Thai noodle salad with hard-boiled eggs, crispy tofu, and sautéed veggies.
Ingredients:
  • 1 tablespoon vegetable oil
  • 0.5 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
  • 0.25 cup lime juice
  • 0.66666668653488 teaspoon sugar
  • 0.33333334326744 teaspoon salt
  • 1 quart water
  • 8 ounces cellophane noodles
  • 0.5 head lettuce, chopped
Instructions:
  • Place eggs in a saucepan filled with cold water until covered, bring to a boil, then remove from heat. Let the eggs stand in hot water for 10 to 12 minutes. Finish by removing the eggs, cooling, peeling, and chopping.
  • In a skillet over medium heat, sauté the onion and zucchini in oil until tender. Add tofu and cook until browned all over, stirring occasionally.
  • Use a mortar and pestle to crush the garlic and Thai chiles into a smooth paste. Combine with fish sauce, lime juice, sugar, and salt.
  • Bring a quart of water to a boil. Remove from heat and let the cellophane noodles soak in the hot water until softened, about 1 minute.
  • Combine eggs, tofu mixture, garlic and chile paste, noodles, and lettuce in a large bowl, tossing until well mixed.

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