Spicy Asian Cellophane Noodle Salad

Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 449 Calories

Ingredients

• 4 eggs
• 1 tablespoon vegetable oil
• 1 quart water
• 1 clove garlic
• 3 tablespoons fish sauce
• 1 large zucchini, julienned
• 1 (14 ounce) package tofu, drained and cubed
• 7 Thai chiles, chopped
• 8 ounces cellophane noodles
• 0.5 large onion, sliced
• 0.25 cup lime juice
• 0.33333334326744 teaspoon salt
• 0.5 head lettuce, chopped
• 0.66666668653488 teaspoon sugar

Recipe Instructions

Step 1

Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.

Step 2

Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.

Step 3

With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.

Step 4

Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.

Step 5

In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.