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Thai-style Cellophane Noodle Salad
Thai-style Cellophane Noodle Salad

Before you jump to Thai-style Cellophane Noodle Salad recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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Using your very best judgment is just another one of the many ways you may make healthy decisions out of a dinner menu. This can be best accomplished by examining meal pictures on a menu. It is also advised that you avoid foods overrun with oatmeal, cheese and even sour cream. If your selection contains these fattening condiments, be sure to ask for a reduced amount.

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Even if after taking the above mentioned approaches, you are unable to locate satisfying healthy meals in your lunch menu, then you might choose to order a healthy side dish or drink. Water is a great option, especially when compared to soda. Salads make excellent side dishes, particularly the ones that are eaten without a salad dressing or low-fat salad dressingtable. Obviously, you may want to take more actions to ensure you decide on a healthy meal, but should you choose to forgo low calories for taste, require extra steps to ensure that you receive some nutrition.

We hope you got benefit from reading it, now let’s go back to thai-style cellophane noodle salad recipe. To make thai-style cellophane noodle salad you only need 15 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Thai-style Cellophane Noodle Salad:
  1. Get 50 grams Cellophane noodles
  2. You need 50 grams Ground chicken or ground pork
  3. Prepare 6 to 8 Peeled shrimp
  4. Provide 1 small Squid
  5. Prepare 3 stalks Chinese chives
  6. You need 1/4 Cucumber
  7. Take 1/4 Onion
  8. Provide 1 to 2 leaves Lettuce
  9. Provide 1 tbsp ☆ Lemon juice
  10. Take 2 tsp ☆ Fish sauce
  11. Use 1 clove ☆ Grated garlic
  12. Prepare 1 tsp Sesame oil
  13. Prepare 1 dash, (to taste) Red chili peppers (seeds removed and sliced into rounds)
  14. Use 1 dash Salt
  15. Take 1 dash Pepper
Instructions to make Thai-style Cellophane Noodle Salad:
  1. Bring water to boil in a pot and cook (rehydrate) the cellophane noodles. Drain into a colander or sieve, and cut up into 2-3 pieces (since the noodles are too long as-is for the salad).
  2. Sprinkle on a little salt on the shrimp and rub in. Wash the shrimp and pat dry with paper towels. (The salt-rub is to remove the fishiness.)
  3. Remove the guts and cartilage from the squid. Cut off the tentacles one by one (cut the long ones in half). Slice the body into rounds.
  4. Cut up the chives into easy-to-eat pieces. Cut the cucumber lengthwise, then slice thinly on the diagonal. Slice the onion thinly. Julienne the lettuce.
  5. Heat sesame oil in a frying pan, add ground meat and stir fry until crumbly.
  6. Add shrimp and squid, sprinkle in salt and pepper, add red chili pepper and stir fry quickly.
  7. Add onion and chives and stir fry. When the vegetables have wilted and the shrimp and squid have changed color, it's done.
  8. Combine the cellophane noodles, cucumber, lettuce and stir fried ingredients from Step 7 into a bowl, add the ☆ ingredients and mix well.
  9. Adjust the seasoning with salt and pepper, transfer to serving plates and it's done! It's also good if you chill in the refrigerator for a while. It tastes even better the next day when the flavors have melded together.
  10. If you add cilantro or celery, or sprinkle chopped peanuts at the end, it will taste even more authentic.

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