Thai · Lunch
Glass Noodle Salad
Thai glass noodle salad with seared ground pork, mung bean vermicelli, cherry tomatoes, shallot and cilantro tossed in a bright lime and gluten-free tamari dressing spiked with fresh chili. Finished with roasted peanuts and served cold as a light main balancing tart, savory and mildly hot notes.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
419Calories
24.8gProtein
19.4gFat
37.4gCarbs
9.5gSugar
3gFiber
1541mgSodium
91mgChol
5.9gSat Fat
605mgPotassium
57mgCalcium
3.1mgIron
0.9mcgVitamin B12
17mgVitamin C
Goes well with
Crisp Pale Lager
local
Thai Iced Tea
international
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Soak the glass noodles in warm water for 8 minutes until pliable and translucent, then drain well and snip into shorter lengths with scissors.
2
Heat the vegetable oil in a small skillet over medium-high heat and cook the ground pork, breaking it up, for 4 to 5 minutes until no longer pink.
3
Whisk the lime juice, fish sauce, gluten-free tamari and brown sugar in a mixing bowl until the sugar dissolves into a glossy dressing.
4
Add the drained noodles, cooked pork, shallot thinly sliced, chili thinly sliced, tomatoes, cilantro roughly chopped and scallion thinly sliced to the bowl and toss well.
5
Let the salad rest at room temperature for 10 minutes so the noodles absorb the dressing and turn glossy.
6
Plate
Pile the salad onto a plate and scatter the crushed peanuts over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork
- 2.8 oz40g dry, about 2/3 cup soaked glass noodles (mung bean vermicelli)
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp gluten-free tamari
- 2 tsp2 tsp brown sugar
- 22 small shallot
- 22 small fresh chili
- 44 cherry tomatoes
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp roasted peanuts
- 2 tsp2 tsp vegetable oil
