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Glass Noodle Salad
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4 ounces fine bean-thread or sukiyaki noodles
3 cloves garlic, peeled and finely sliced
6 red or French shallots, peeled and finely sliced
3 ounces firm tofu (bean curd), cut into very small dice 1/3 cup flavorless vegetable oil
1 cup finely slied Napa cabbage
1 cup finely sliced romaine lettuce
1 rib of celery, finely sliced diagonally
1 small carrot, finely sliced diagonally
1 cup coarsely grated or julienned unripe (green) papaya or mango
1 to 2 green chili peppers, seeded and very finely minced
1 red onion, finely sliced 1/4 cup loosely packed cilantro (Chinese parsley) leaves
Salad dressing : 1/4 cup nam pla (Thai fish sauce) or tamari or light soy sauce 1/4 cup fresh lime juice
11/2 teaspoons palm or dark brown (Barbados) sugar
2 teaspoons toasted white sesame seeds or finely chopped roasted peanuts
Method :
Soak the noodles in warm water to soften, drain thoroughly, and cut into 3 inch lengths.
Fry the garlic, shallots, and tofu in the oil over high heat until crisp and golden brown. Spread on absorbent paper to drain. Reserve the oil to add to the dressing. Whisk the dressing ingredients together, adding oil to taste. Continue to whisk until emulsified. Set aside.
Prepare the remaining ingredients and combine in a large bowl. Add the noodles, the fried ingredients, and the dressing and toss thoroughly. Serve piled high on a serving platter.
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