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Spicy Glass Noodle and Mince Chicken Salad

Glass noodles (also known as cellophane noodles and bean thread noodles) are a type of transparent Asian noodle used in fillings for dumplings, spring rolls and other stuffed dishes, and they are also used in soups, stir fries and salads. This salad base is taking from country style “let thote” but this is my version of healthy way. I hope you will like the flavor as it is quite refreshing.

Ingredients

  • 80g bean thread noodles
  • 1 ½ tablespoons peanut oil
  • 170g chicken minced
  • 4 cloves garlic, 2 cloves finely chopped or crushed
  • 2 tbsp spicy fish paste mixed (NgaYot Tee Taung)
  • 1 red onion, finely sliced
  • 50g radish leaves, chopped (soften with hot water)
  • 3 tomatoes, quarter
  • pinch sea salt
  • pinch ground white pepper
  • 1 tsp seasoning powder
  • 1 tbsp fish sauce
  • 2 tbsp fresh lime (or) lemon juice
  • 1 small handful of coriander, chopped
  • 1 stalk lemongrass
  • ¼ tsp turmeric powder

Method:

  1. Place the noodles in a heatproof bowl and cover with boiling water. Leave for about 10 minutes. Drain and set aside.
  2. Meanwhile, in the pot boil 1 cup of water, add chicken minced, 2 cloves garlic, ¼ tsp turmeric powder, lemongrass and ½ tbsp fish sauce over medium-high heat until mince cooked. Remove garlic and lemongrass, drain chicken and set aside
  3. Combine the seasoning powder, lime juice, fish sauce, spicy fish paste mixed in a large bowl, stirring to dissolve the fish paste. Add noodles, chicken minced and remaining ingredients to the bowl with the dressing. Toss with hand to combine well, and then adjust to your own taste and serve immediately.
Syi Lwin

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