Taiwanese glass noodle salad recipe

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 30 minutes

食材

3 tbsp rice vinegar

1 tbsp soy sauce (or coconut aminos)

2 tbsp coconut sugar

2 tsp Dijon mustard

¼ tsp coarse sea salt

1 tsp toasted sesame oil

2 ½ tbsp olive oil

3-4 slice deli turkey (deli turkey or ham)

2 large eggs (whisked)

1 small red fresno chili pepper (optional)

4 oz. sliced mix mushrooms of choice (I use shiitake, beech, and oyster mushrooms)

1 ½ tbsp olive oil (divided)

2 ½ oz glass noodles (2 bundles, aka cellophane noodles)

1 small zucchini

Sprinkle Toasted sesame seeds

步驟

Dressing:

Make the dressing

In a measuring cup, add vinegar, soy sauce, sugar, mustard, salt, and sesame oil. Whisk in olive oil little-by-little until the sauce is combined and emulsified.

Prep:

Prepare protein itesm

Slice the deli meat to short strips, whisk the eggs in a small bowl, remove the chili pepper seeds and slice into thin strips (if using).

Saute:

Saute the mushrooms

Mushrooms: In a medium saute pan, add the mushrooms and spread out into a single layer. Cook over medium heat without disturbing until the mushrooms sweat, 5 minutes. Add 1 tbsp oil. Flip to cook further until browned, 4-5 minutes. Transfer out and set aside.

Make egg ribbons

Eggs: Use the same pan, add 0.5 tbsp oil. Pour in the eggs and quickly swirl it around to make into a round and flat shape. Once the eggs are firm enough to flip, cook for 30 more seconds. Transfer it out and slice into short thin strips.

Soak glass noodles:

Rehydrate glass noodles

In a medium heatproof bowl, add the dry cellophane noodles and pour boiling hot water over until about 0.5 inch water level above the noodles. Soak for 4 to 5 minutes (toss the noodles about 3 minutes into soaking. The noodles will turn from opaque to transparent. Don’t over soak them because they will continue to soften and turn mushy.

Drain away the water

Drain the noodles over a colander and quickly rinse under cold tap water. Shake away any excess liquid. Add them directly into a large serving salad bowl.

Zucchini:

Shave zucchini

While the noodles are soaking, shave the zucchini, using a vegetable peeler, into long ribbons. Set aside.

Combine:

Combine and serve

Add the noodles, deli meat, eggs, chili pepper, mushrooms, and zucchini into a large serving salad bowl. Pour over the dressing and toss. The zucchini ribbons will soften as you toss but still remain crisp for texture. Garnish with toasted sesame seeds. Serve immediately.

營養

• 卡路里: 282 kcal
• 總脂肪: 18 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 15 g
• 反式脂肪: 0.01 g
• 膽固醇: 95 mg
• 鈉: 552 mg
• 總碳水化合物: 25 g
• 膳食纖維: 1 g
• 總糖: 6 g
• 蛋白質: 6 g