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Glass Noodle & Beef Salad

A co-worker friend of mine had brought some leftovers to share with me one day for lunch. She had warmed her portion up and recommended that I try mine cold. A dish that she frequently orders from a Thai take out counter at the shopping mall where we worked. She wanted the dish re created.

 

This Glass Noodle & Beef Salad is a refreshing light salad with complex spicy, salty and sour flavors.


Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 15 minutes | Ready In: 40 minutes
Ingredients: Print   Add to cart
US Metric

1 (10.5 oz) pkg. bean thread/cellophane noodles, soaked in warm water, drained, 4-inch lengths
½ lb. ground beef, turkey, pork or chicken
2 tsp. Chinese five-spice
2-3 TB vegetable oil, as needed
½ lb. oyster mushrooms, sliced
2 cloves garlic, grated
1-inch ginger, peeled, grated
2 shallots, thinly sliced
3 tsp. palm sugar
6 stalks chives, 2-inch lengths
¼ c. cilantro leaves
¼ c. fresh mint, coarsely chopped
2 Thai bird chillies, seeded, finely chopped
3 TB fresh lime juice, as needed
1 TB patis (fish sauce), as needed
1 TB Aloha shoyu
salt,white pepper, as needed
Garnish:
¼ c. chopped peanuts


Cooking Process:

In a large skillet or wok over medium heat; stir fry ground meat with five-spice until browned. Add mushrooms, garlic, ginger, shallots and sugar. Stir-fry 2 minutes until browned. Remove from heat. Toss in noodles, chives, cilantro, mint, chillies, lime juice, patis, soy sauce, salt and pepper. Toss well to combine. Taste for seasoning; adding lime juice and patis as needed.

how to serve:

For service: Garnish with peanuts. Serve lukewarm or cold. Serves 4.

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