Vietnamese Glass Noodle Salad
4 oz glass noodles
1 tbsp olive oil
1/2 pound minced pork
1/4 tsp Chinese Five Spice
4 large garlic cloves, crushed with the side of the knife
2 tsp sugar
1 cup of medium-sized uncooked shrimp, peeled, deveined and cut into fourths (coarse-sized pieces)
1/3 cup peanuts, roughly chopped
4-6 green onions, minced
1/2 cup cilantro, chopped
2 tsp of ginger, grated
2 red chiles, stemmed and finely chopped with insides (if you don't want spice, then remove the seeds and the pith (the insides))
Juice of 2 limes
2 tbsp soy sauce
Add noodles to boiling water for 3 minutes, then drain and rinse under cold water.
Heat oil in a large skillet and cook pork with Chinese Five Spice until lightly browned. Add the garlic, sugar, shrimp and peanuts and cook several minutes, until shrimp is opaque. Remove the pieces of garlic.
Mix the remaining ingredients in a large bowl. Add the noodles and meat mixture and toss well with your hands. Add extra soy sauce, if necessary. This salad is served at room temperature.
Note: The glass noodles are the clear, skinny white noodles that are usually found in the Asian aisle of the grocery store. I usually get the ones called rice noodles. The best selection can be found of course at an Asian market. The ingredients of this recipe don't need to be exact. For the red chiles, last time I made it, I included the seeds and pith of one of the chiles and removed the insides from the other.
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