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Recipe courtesy of Hong Thaimee

Magic Noodle Salad

  • Level: Easy
  • Total: 8 hr 20 min (includes soaking time)
  • Active: 20 min
  • Yield: 1 serving
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Ingredients

Noodles:

3 ounces woonsen noodles (mung bean thread noodles; also called cellophane or glass noodles)

1/2 ounce dried butterfly pea flowers

Toppings:

4 whole shrimp, blanched

2 cherry tomatoes, halved

1 tablespoon ground peanuts

1 tablespoon chopped cooked bacon 

1 teaspoon chopped green onion 

1 teaspoon chopped fresh cilantro 

1 teaspoon sliced shallot 

Dressing:

1 teaspoon chopped garlic

1 Thai chile, chopped

2 tablespoons palm sugar 

1 tablespoon fish sauce (salt may be substituted) 

2 tablespoons lime juice 

Directions

  1. For the noodles: Soak the noodles and butterfly pea flowers in 16 ounces water overnight.
  2. Once soaked, remove the noodles from the flower water. Bring the blue flower water to a boil; cook the noodles in the blue water until done, about 2 minutes. Immediately transfer the noodles into temperate water to stop the cooking process.
  3. For the toppings: Place the noodles in a mixing bowl and add the shrimp, tomatoes, peanuts, bacon, green onion, cilantro and shallot.
  4. For the dressing: Mash the garlic and chile in a mortar and pestle. Add the palm sugar and fish sauce and pound until dissolved. Stir in the lime juice.
  5. Add the dressing to the noodles and toppings and toss together!

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