Cellophane Noodle Salad
I love this salad for the simple reason of its perfect mix of sweet, sour, tangy and spicy components all in one bite. Enjoy it served room temperature of chilled. Serve this Cellophane Noodle Salad in the lettuce cups makes for a fun “one bite” mouth full.
3 oz. cellophane noodles, soaked in warm water 30 minutes, drained
¼ lb. ground pork, chicken or turkey
½ tsp. salt
¼ tsp. white pepper
1 TB vegetable oil
6 shiitake mushrooms, soaked, stems removed, thinly sliced
1 stalk lemon grass, white part only, crushed, minced
1 jalapeno or serrano pepper, seeded, minced
2 large shallots, thinly sliced
1 small head red leaf lettuce
1 Japanese (seedless) cucumber, thinly sliced
thinly sliced fresh mint and cilantro leaves, chopped peanuts
3 TB lime juice
3 TB patis (fish sauce)
2 TB water
1 TB Aloha shoyu
2 tsp. palm sugar
3 TB vegetable oil
In a mixing bowl; whisk together dressing ingredients. Set aside. In a small mixing bowl; season meat with salt and pepper. In a skillet over medium heat; sauté meat in oil. Remove from heat and add mushrooms, lemon grass, pepper and shallots; toss to heat through. Transfer into a mixing bowl with noodles and cucumber. Add half of dressing mixture; tossing to combine well. Onto serving platter; arrange lettuce. Transfer noodle mixture onto lettuce. Garnish with mint, cilantro and peanuts.
Serve remaining dressing on the side. Serve immediately. Serves 3-4.