https://dishmagazine.com

Home
Fast Food
Glass Noodle Salad

Ingredients

Adjust Servings:

	200 g glass rice noodles
	200 g large shrimps
	200 g squid
	3 cloves of garlic
	1 carrot
	1 bell pepper
	2 stalks of celery
	2 tablespoons of sesame seeds
	(for garnish) some fresh leaves of cilantro
	lime
	black pepper
	salt
	For the dressing:
	3 tablespoons of soy sauce
	2 tablespoons of fish sauce
	2 tablespoons of fresh lime juice
	1 tablespoon of honey
	2 tablespoons of sesame oil
	1 tablespoon of rice vinegar

Nutritional information

100 g

Protein

60 g

Fat

200 g

Carbs

1600

Calories

Glass Noodle Salad

Name: Glass Noodle Salad
Total time: 20 min
Yield: 4
Cuisine: Vietnamese
Ingredients: glass rice noodles: 200 g; large shrimps: 200 g; squid: 200 g; garlic: 3 cloves of; carrot: 1; bell pepper: 1; celery: 2 stalks of; sesame seeds: 2 tablespoons of; cilantro: (for garnish) some fresh leaves of; lime; black pepper; salt; soy sauce: 3 tablespoons of; fish sauce: 2 tablespoons of; fresh lime juice: 2 tablespoons of; honey: 1 tablespoon of; sesame oil: 2 tablespoons of; rice vinegar: 1 tablespoon of

with Seafood

Features:

Cuisine:

Vietnamese

20 min
Serves 4
Easy

Ingredients

200 g glass rice noodles
200 g large shrimps
200 g squid
3 cloves of garlic
1 carrot
1 bell pepper
2 stalks of celery
2 tablespoons of sesame seeds
(for garnish) some fresh leaves of cilantro
lime
black pepper
salt
For the dressing:
3 tablespoons of soy sauce
2 tablespoons of fish sauce
2 tablespoons of fresh lime juice
1 tablespoon of honey
2 tablespoons of sesame oil
1 tablespoon of rice vinegar

Directions

Steps

Done

Preparation

1. Prepare the glass rice noodles according to the package instructions. Once cooked, rinse them under cold water, drain well, and set aside.
2. In a small bowl, prepare the dressing by whisking together the soy sauce, fish sauce, lime juice, honey or brown sugar, sesame oil, and rice vinegar. Set aside.
3. Heat a tablespoon of oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Add the shrimp and squid to the skillet, and season with paprika, salt, and pepper. Cook until the shrimp turns pink and the squid is opaque, about 2-3 minutes. Remove from heat and set aside.
5. In a large mixing bowl, combine the cooked glass rice noodles, julienned carrots, sliced bell pepper, sliced celery, cooked shrimp and squid, and sesame seeds. Pour the prepared dressing over the noodle mixture and toss until everything is well coated.

Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice as desired.Transfer the salad to a serving platter or individual plates. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Enjoy this refreshing and flavorful Vietnamese Glass Noodle Salad with Seafood as a light and satisfying meal!

Chef Hanna

Stollen (German Christmas bread)

Homemade bacon-wrapped cutlets

246

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

View on Facebook

View Comments

Likes: 1
Shares: 0
Comments: 0

Comment on Facebook

Share it on your social network:

Ingredients

Nutritional information

Glass Noodle Salad

with Seafood

Ingredients

For the dressing:

Directions

Steps

Preparation

Chef Hanna

Related Recipes: