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  Recipe Home » Salads » Glass-Noodle Salad With Chicken
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  Glass-Noodle Salad With Chicken
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 263
Ingredients:
4 oz Mung bean noodles
6 oz Med shrimp shelled and deveined -
1 tbsp Vegetable oil
1 Whole chicken breast boned, skinned, chopped
Salt
Fresh ground black pepper
1 Red fresh serrano chile chopped
1 Green fresh serrano chile chopped
3 tbsp Lime juice
2 tbsp Nam pla (Thai fish sauce)
1 tsp Sugar
3 Shallots peeled and thinly sliced
1/4 cup Fresh coriander leaves
Lettuce for garnish
Crisp fried shallots (opt.) for garnish
Instructions:
COVER NOODLES WITH WATER until soft and pliable, about 15 minutes.
Drain. Add noodles to a large pot of boiling water. Reduce to medium
heat and cook until noodles are plump and glass-like (2 minutes). For
a crunchy texture, just dip them in boiling water for 5 to 10
seconds. Drain and rinse with cold water. Chill. In a large pot of
water blanch the shrimp for 5 seconds until they curl and turn pink.
Remove and cool. Add oil to a wok or skillet. Add chicken; saute
until it loses its pink color. Break into small morsels. Season with
salt and pepper to taste. Cool. Mix together chiles, lime juice, nam
pla, sugar, shallots and coriander. Add chicken, shrimp and chilled
noodles; mix well. Serve over a bed of shredded lettuce. Garnish with
crisp fried shallots.
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