Our church has traditionally utilized unleavened bread as communion bread. This recipe comes together quickly and keeps well in the refrigerator. Because ovens differ, bake carefully.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 eggs
- 1 tablespoon vegetable oil
- ½ large onion, sliced
- 1 large zucchini, julienned
- 1 (14 ounce) package tofu, drained and cubed
- 1 clove garlic
- 7 Thai chiles, chopped
- 3 tablespoons fish sauce
- ¼ cup lime juice
- ⅔ teaspoon sugar
- ⅓ teaspoon salt
- 1 quart water
- 8 ounces cellophane noodles
- ½ head lettuce, chopped
Instructions
- Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
- With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
- Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
- In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 1126 mg |
| Sugars | 10 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
What a hit! My whole family loved this. The lime adds such a nice tanginess to everything. I added some bok choy. I used japchae glass noodles and, because of allergies, I had to use fermented black bean paste instead of fish sauce. Thank you for the recipe.
I believe the instructions regarding cellophane noodles (glass noodles, mung-bean noodles) need to be more explicit in this recipe for “Spicy Asian Cellophane Noodle Salad.” There are different types of cellophane noodles which need to be prepared differently (bean-thread type vs. ribbon-pasta type). I soak my bean-thread type cellophane noodles in hot tap water for 30 minutes, drain well, and cut the threads into 2″ strands before proceeding to make the salad (no cooking). Chef Jamie Oliver also does not cook bean-thread type cellophane noodles in his “Fresh Asian Noodle Salad.” Perhaps any issues reviewers are having with this recipe are related to the type of bean-thread type cellophane noodles used. Thank you SUMMER530 for sharing your recipe.
This was not good – I wouldn’t recommend maaking this.
I have no idea what the other reviewer did wrong. This was a fabulous salad. The only change I made was to swap out the zucchini with cucumber and the tofu with real shrimp. I’m just not partial to tofu and zucchini. I also used green onion, instead of standard onions and scrambled the eggs. This lovely dish fed the whole family, even the kids were coming back for more!
I’m sorry to say that this didn’t turn out really well. There were WAY too many noodles, and it was just too gelatinous and globby. I added more spices and even soy sauce to try and salvage it, but I ended up throwing out the whole bowl.