Spicy Asian Cellophane Noodle Salad
Description
Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.
Ingredients
•
4 eggs
•
1 tablespoon vegetable oil
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1/2 large onion, sliced
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1 large zucchini, julienned
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1 (14 ounce) package tofu, drained and cubed
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1 clove garlic
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7 Thai chiles, chopped
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3 tablespoons fish sauce
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1/4 cup lime juice
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2/3 teaspoon sugar
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1/3 teaspoon salt
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1 quart water
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8 ounces cellophane noodles
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1/2 head lettuce, chopped
Directions
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.