Are looking for a thai-style cellophane noodle salad recipe that is unique? How to make it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious thai-style cellophane noodle salad should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of thai-style cellophane noodle salad, start from the type of ingredients, next selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare thai-style cellophane noodle salad delicious as long as you know the trick and how to make this dish able be treat special.

Ingredients and seasonings required in make

1. Take 50 grams Cellophane noodles
2. Prepare 50 grams Ground chicken or ground pork
3. Prepare 6 to 8 Peeled shrimp
4. Prepare 1 small Squid
5. Prepare 3 stalks Chinese chives
6. Use 1/4 Cucumber
7. Prepare 1/4 Onion
8. Use 1 to 2 leaves Lettuce
9. Prepare 1 tbsp ☆ Lemon juice
10. Take 2 tsp ☆ Fish sauce
11. Prepare 1 clove ☆ Grated garlic
12. Prepare 1 tsp Sesame oil
13. Prepare 1 dash, (to taste) Red chili peppers (seeds removed and sliced into rounds)
14. Prepare 1 dash Salt
15. Prepare 1 dash Pepper

In a salad bowl, mix the mung bean noodles, shrimp, shallots, tomato, cilantro, mint with the Dressing. Add the roasted cashew nuts, stir to combine well. You only need a little bit of noodles to fill a bowl and satisfy your hunger cravings. In a large pot, cook soba noodles according to package directions.

How to cook Thai-style Cellophane Noodle Salad:

1. Bring water to boil in a pot and cook (rehydrate) the cellophane noodles. Drain into a colander or sieve, and cut up into 2-3 pieces (since the noodles are too long as-is for the salad).
2. Sprinkle on a little salt on the shrimp and rub in. Wash the shrimp and pat dry with paper towels. (The salt-rub is to remove the fishiness.)
3. Remove the guts and cartilage from the squid. Cut off the tentacles one by one (cut the long ones in half). Slice the body into rounds.
4. Cut up the chives into easy-to-eat pieces. Cut the cucumber lengthwise, then slice thinly on the diagonal. Slice the onion thinly. Julienne the lettuce.
5. Heat sesame oil in a frying pan, add ground meat and stir fry until crumbly.
6. Add shrimp and squid, sprinkle in salt and pepper, add red chili pepper and stir fry quickly.
7. Add onion and chives and stir fry. When the vegetables have wilted and the shrimp and squid have changed color, it's done.
8. Combine the cellophane noodles, cucumber, lettuce and stir fried ingredients from Step 7 into a bowl, add the ☆ ingredients and mix well.
9. Adjust the seasoning with salt and pepper, transfer to serving plates and it's done! It's also good if you chill in the refrigerator for a while. It tastes even better the next day when the flavors have melded together.
10. If you add cilantro or celery, or sprinkle chopped peanuts at the end, it will taste even more authentic.
11. Done and ready to serve!

Drain, rinse noodles with cold water, and set aside. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts. Add noodles to a large pot of boiling water. Drain in a colander; rinse with cold water; drain again.

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