Glass-noodle Salad With Chicken Recipe

Glass-noodle Salad With Chicken Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
4 ounce: Mung bean noodles,
6 ounce: Med shrimp shelled and deveined -,
1 tbsp: Vegetable oil,
1: Whole chicken breast boned, skinned, chopped
Salt,
Fresh ground black pepper,
1: Red fresh serrano chile chopped,
1: Green fresh serrano chile chopped,
3 tbsp: Lime juice,
2 tbsp: Nam pla, Thai fish sauce
1 tsp: Sugar,
3: Shallots peeled and thinly sliced,
1/4 cup: Fresh coriander leaves,
Lettuce for garnish,
Crisp fried shallots, (opt.) for garnish

Directions:
COVER NOODLES WITH WATER until soft and pliable, about 15 minutes.
Drain. Add noodles to a large pot of boiling water. Reduce to medium
heat and cook until noodles are plump and glass-like (2 minutes). For
a crunchy texture, just dip them in boiling water for 5 to 10
seconds. Drain and rinse with cold water. Chill. In a large pot of
water blanch the shrimp for 5 seconds until they curl and turn pink.
Remove and cool. Add oil to a wok or skillet. Add chicken; saute
until it loses its pink color. Break into small morsels. Season with
salt and pepper to taste. Cool. Mix together chiles, lime juice, nam
pla, sugar, shallots and coriander. Add chicken, shrimp and chilled
noodles; mix well. Serve over a bed of shredded lettuce. Garnish with
crisp fried shallots.


Source from luhu.jp

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