Mung Bean Thread Salad

Total Time:
45 min
Prep:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Dressing:
  • 1 tablespoon finely chopped cilantro
  • 1 clove pickled garlic, minced
  • 1 chile, thinly sliced
  • 1/3 cup white vinegar
  • 1/4 cup sugar
  • Salt
  • Salad:
  • 8 ounces mung bean (cellophane) noodles, soaked in hot water, drained
  • 1/2 pound prawns, boiled and thinly sliced
  • 3 green onions, thinly sliced
  • 2 stalks celery, thinly sliced, plus light green leaves roughly chopped
  • 1 tomato, cored, seeded and cut into strips
  • 1/4 cup dried shrimp, crisp fried and cooled
  • Green lettuce, leaves washed
  • Cilantro leaves
Directions

Place the cilantro, garlic and chile in a mortar and grind to a paste, or use a blender. Transfer this mixture to a saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set aside.

Cut the soaked noodles into 3-inch lengths. Mix the noodles, prawns, onions and celery together in a bowl. Pour the dressing over the top and toss gently to coat. Add the tomato, and shrimps and gently toss again.

Serve on lettuce leaves with cilantro leaves garnishing the top.


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