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