Recipes - Thai

Cellophane noodle salad
Cellophane Noodle Salad Recipe


This tangy noodle salad is crunchy and refreshing. Perfect for hot summer days or nights. Try this thai dish.
Cooking Time: < 15mins
Serves:5 to 8
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

150g Double Phoenix Bean Vermicelli
1 cup Raw chicken breast or pork, minced
3 Jade Phoenix Shiitake dried mushrooms, saoked in water and cut into pieces
1 Dried red chilli, crumbled
1 tbsp. Dried shrimp, fried until crisp
1 tbsp. Roasted peanuts, coarsely chopped
1 tbsp. Celery, finely sliced
1 tbsp. Ginger, finely shredded
2 tbsp. Lime juice
2 tbsp. Squid Fish sauce
1 tsp. Sugar




Steps:

1 Soak noodles in hot water until tender (2 – 5 mins) and drain well. Refresh under cold water.
2 Cut them into short lengths with scissors (to make them easier to serve and eat).
3 Cook the chicken or pork in a fry pan with a tablespoon of water, breaking up with a fork to prevent it forming a mass.
4 In a bowl, combine the lime juice, fish sauce and sugar; stir until the sugar dissolves.
5 Add this sauce to the pan with the pork or chicken and then add the noodles. Mix well, adding the shallots, ginger, celery, shiitake and coriander leaves. Season with the ground chilli to taste and then stir in the peanuts and crispy fried dried shrimps.
6 Place on a serving dish and garnish with the extra coriander leaves.

 


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Cellophane noodle salad

Cellophane noodle salad

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This tangy noodle salad is crunchy and refreshing. Perfect for hot summer days or nights. Try this thai dish.

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

150g Double Phoenix Bean Vermicelli
1 cup Raw chicken breast or pork, minced
3 Jade Phoenix Shiitake dried mushrooms, saoked in water and cut into pieces
1 Dried red chilli, crumbled
1 tbsp. Dried shrimp, fried until crisp
1 tbsp. Roasted peanuts, coarsely chopped
1 tbsp. Celery, finely sliced
1 tbsp. Ginger, finely shredded
2 tbsp. Lime juice
2 tbsp. Squid Fish sauce
1 tsp. Sugar

Instructions

1 Soak noodles in hot water until tender (2 – 5 mins) and drain well. Refresh under cold water.
2 Cut them into short lengths with scissors (to make them easier to serve and eat).
3 Cook the chicken or pork in a fry pan with a tablespoon of water, breaking up with a fork to prevent it forming a mass.
4 In a bowl, combine the lime juice, fish sauce and sugar; stir until the sugar dissolves.
5 Add this sauce to the pan with the pork or chicken and then add the noodles. Mix well, adding the shallots, ginger, celery, shiitake and coriander leaves. Season with the ground chilli to taste and then stir in the peanuts and crispy fried dried shrimps.
6 Place on a serving dish and garnish with the extra coriander leaves.

 

Summary
Recipe Name
Cellophane noodle salad
Published On
Cook Time
Total Time
Ingredients
150g Double Phoenix Bean Vermicelli 1 cup Raw chicken breast or pork, minced 3 Jade Phoenix Shiitake dried mushrooms, saoked in water and cut into pieces 1 Dried red chilli, crumbled 1 tbsp. Dried shrimp, fried until crisp 1 tbsp. Roasted peanuts, coarsely chopped 1 tbsp. Celery, finely sliced 1 tbsp. Ginger, finely shredded 2 tbsp. Lime juice 2 tbsp. Squid Fish sauce 1 tsp. Sugar
Average Rating
0 based on 00 ratings

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