Lunchbreak: Ying Stoller makes Thai glass noodle salad
Taste of Chicago – Dominick’s Cooking Stage
Thai Glass Noodle Salad
2 bunches (2.6 oz) glass noodles (mung bean noodles)
½ lb shrimp, shelled & deveined
¼ lb ground chicken or pork
2 imitation crab links, bite size
¼ cup red onion, thin sliced
2-3 Thai chili, sliced
2 Tablespoons chopped cilantro
1 fresh lime or 2 Tablespoons lime juice
1 Tablespoon fish sauce
1 clove garlic, minced (optional)
1 ½ teaspoons brown sugar
salt to taste
First boil 4 cups water in a pot, then add glass noodles and let them cook for about 3 minutes. Drain and rinse in cold water. Set aside. Cook shrimp in 2 cups boil water for 2-3 minutes and rinse in cold water. Brown ground chicken in a nonstick pan or skillet. Cook while stirring for a few minutes until it’s completely cooked. In a salad bowl combine glass noodles, shrimp, ground chicken, imitation crab, red onion, Thai chili, cilantro and toss well. Squeeze lime juice, add fish sauce, garlic and brown sugar. Toss well.
Note: you can substitute Thai chili with tomato if prefer mild.
Do not overcook glass noodles
Rinse glass noodles in cold water after cooking to prevent sticking together
Then drizzle a little lime juice over noodles and stir to coat.