Thai · Lunch
Glass Noodle Salad
Thai glass noodle salad with ground pork tossed with mung bean vermicelli in lime-fish sauce dressing, finished with tomato, shallot, celery and cilantro. Served cool with roasted peanuts and fresh mint for tangy, spicy, savory depth.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
380Calories
28.2gProtein
16.2gFat
32.8gCarbs
8.1gSugar
2.8gFiber
1210mgSodium
95mgChol
5.4gSat Fat
680mgPotassium
62mgCalcium
3.1mgIron
0.8mcgVitamin B12
20mgVitamin C
gluten-free-adaptable
low-calorie
spice-route
thirty-min-meals
all-time-classics
low-calorie
Instructions
1
Prep
Soak the dried glass noodles in warm water for 8 to 10 minutes until pliable and translucent, then drain well and snip into shorter lengths.
2
Sauté
Heat the vegetable oil in a small skillet over medium-high heat and cook the ground pork for 5 minutes, breaking it up, until no pink remains.
3
Whisk
In a mixing bowl, whisk together the fish sauce, lime juice, sugar, minced garlic and sliced chili until the sugar dissolves and the dressing is glossy.
4
Toss
Add the drained noodles, cooked pork, sliced shallot, tomato wedges and sliced celery to the bowl and toss gently until evenly coated, about 1 minute.
5
Finish
Fold in the cilantro and torn mint leaves gently until just distributed, then scatter the chopped roasted peanuts and serve cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g ground pork
- 2.8 oz80g, about half a small bundle dried glass noodles (mung bean vermicelli)
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 2 tsp2 tsp sugar
- 2 clove2 clove garlic
- 22 fresh chili
- 4 tbsp4 tbsp shallot
- 11 small tomato
- 22 celery stalk
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp mint leaves
- 2 tbsp2 tbsp roasted peanuts
- 2 tsp2 tsp vegetable oil
