GLASS NOODLE SALAD: A refreshing salad on a hot summer day 🥗

glass noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are low-carb, while rice noodles are more accessible.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein, and canned tuna is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic seasoning.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, and ground chicken is typically cheaper.

In a pot, add 1 cup water and 2 tablespoons crushed palm sugar, heat on medium-low until dissolved.

Remove from heat and add mushroom seasoning, chili pepper flakes, 2 chopped garlic bulbs, 2 tablespoons pickling juice, sambal, fish sauce, tamarind concentrate, fresh lime juice, and sweet chili sauce. Mix well and let cool.

Soak 4 bundles of glass noodles in warm water for 10-15 minutes until pliable, then drain.

Cook soaked glass noodles in hot boiling water for 2 minutes, then drain and rinse with cold water.

Soak 2 bundles of snow fungus in warm water for 10-15 minutes, then cook in boiling water for 3-5 minutes, drain and rinse with cold water.

Trim and cut snow fungus into bite-sized pieces.

Prepare vegetables: slice persian cucumbers, chop celery, shred carrots, chop fresh mint and cilantro, slice shallots, and slice cherry tomatoes.

Prepare proteins: slice nam sausage, poach and halve shrimp, cut pork meatloaf into bite-sized pieces.

In a bowl, add cooked glass noodles, snow fungus, and all prepared toppings and proteins.

Pour the dressing over the salad and toss well, then add roasted peanuts and sliced shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens