Tantalize your taste buds with a culinary expedition to the realm of Spicy Glass Noodle Salad - a vibrant and delectable dish that embodies the harmonious fusion of sweet, sour, and spicy flavors. Embark on a sensory journey as you explore a symphony of textures, from the springy glass noodles to the crisp vegetables and the nutty crunch of peanuts. This comprehensive guide presents a collection of meticulously crafted recipes, each offering a unique interpretation of this beloved salad.
Indulge in the classic Vietnamese rendition, where thin, translucent glass noodles are tossed in a vibrant dressing concocted from fish sauce, lime juice, and fiery chili peppers. Discover the Thai variation, characterized by its bold and aromatic flavors, achieved through the skillful combination of lemongrass, galangal, and kaffir lime leaves. Transport yourself to the vibrant streets of Seoul with a Korean glass noodle salad, where chewy noodles are enveloped in a captivating sauce made from gochujang (Korean chili paste), vinegar, and sesame oil.
For those seeking a vegetarian delight, explore the tantalizing tofu glass noodle salad, where succulent tofu takes center stage, complemented by a medley of fresh vegetables and a zesty dressing. If you prefer seafood, embark on a culinary voyage with the shrimp glass noodle salad, where succulent shrimp are tossed with glass noodles and a symphony of colorful vegetables, all harmoniously united by a tangy and aromatic dressing.
Elevate your culinary repertoire with the spicy glass noodle salad, a dish that promises to tantalize your taste buds and transport you to a world of vibrant flavors. Whether you prefer the classic Vietnamese, bold Thai, or savory Korean version, or the delectable vegetarian or seafood variations, this comprehensive guide provides a culinary journey that is sure to satisfy your cravings for a tantalizing and unforgettable dining experience.
THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING
Steps:
- To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
- In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
- Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
- In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup
SPICY GLASS NOODLE SALAD
Steps:
- Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
- Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
- *Available at Asian markets and in some supermarkets.
THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING RECIPE - (5/5)
Provided by jeknudson
Number Of Ingredients 24
Steps:
- To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing. Poached Chicken Breasts: 1 medium onion, chopped 2 cloves garlic, crushed 1 bay leaf 1 tablespoon kosher salt Cold water 3 chicken breasts, boneless, skinless (about 18 ounces) In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot).Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely. Basic Sauce: 1 cup sugar 2 cups water 1 teaspoon sambal, see Cook's Note* 1 teaspoon garlic, minced 1/2 red pepper, chopped 3 tablespoons fish sauce 1 tablespoon kosher salt 1 tablespoon lemon juice Special equipment: a blender or food processor Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. *Cook's Note: Sambal is a hot sauce composed of chiles, vinegar, and salt. It can be found in specialty Asian markets. Yield: 2 cups Spicy Dressing: 1/2 cup Basic Sauce 1/4 cup lime juice 1 tablespoon fish sauce* 1 tablespoon oyster sauce* 1 teaspoon chili flakes 1 clove garlic, minced 1/4 cup vegetable oil *Can be found at specialty Asian markets Special equipment: a blender or food processor In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup
Tips:
- Soak the glass noodles in hot water until they are soft and pliable. This will take about 5-7 minutes. If you don't soak the noodles, they will be tough and difficult to chew.
- Use a variety of vegetables in your salad. This will add flavor, texture, and color. Some good options include carrots, cucumbers, bell peppers, snap peas, and bean sprouts.
- Don't be afraid to add some heat to your salad. The spicy dressing in this recipe is what really makes it shine. If you don't like spicy food, you can always reduce the amount of Sriracha or chili sauce.
- Serve the salad immediately after it is made. This is when the noodles are at their best. If you wait too long, the noodles will start to absorb the dressing and become soggy.
Conclusion:
This spicy glass noodle salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this salad a try. You won't be disappointed!
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