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Cellophane Noodle Salad

See full recipe on: Williams-Sonoma



Ingredients

8 dried shiitake mushrooms
1 lemongrass stalk
1 green jalapeno chili
1/4 lb. ground pork
1/2 tsp. salt
1/8 tsp. freshly ground white pepper
3 oz. cellophane noodles, soaked in warm water for 30 minutes
3 tbs. fresh lime juice
2 tbs. fish sauce
1 tsp. sugar
1 tbs. water
3 tbs. canola oil
1 cup peeled, seeded and julienned cucumber
1/2 cup seeded and julienned red bell pepper
3 shallots, thinly sliced
8 red-leaf lettuce leaves
2 tbs. minced unsalted peanuts, toasted
1 tbs. shredded fresh mint
1 tbs. shredded fresh cilantro

Nutrition 4 servings

Per Serving % Daily Value
Calories 349
Fat 19g 29%
Carbs 38g 12%
Protein 8g 17%
Fiber 3g 14%
Cholesterol 20mg 6%
Sodium 1,026mg 42%
     
Fat
Carbs
Protein

Preparation






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