Recipe courtesy of Hong Thaimee
Magic Noodle Salad
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 559
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 92
- Dietary Fiber
- 6
- Sugar
- 25
- Protein
- 23
- Cholesterol
- 109
- Sodium
- 1737
- Total: 8 hr 20 min (includes soaking time)
- Active: 20 min
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
- For the noodles: Soak the noodles and butterfly pea flowers in 16 ounces water overnight.
- 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.
- For the toppings: Place the noodles in a mixing bowl and add the shrimp, tomatoes, peanuts, bacon, green onion, cilantro and shallot.
- 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.
- Add the dressing to the noodles and toppings and toss together!