Monday, April 25, 2011

Session #2: Side Dish - Glass Noodle Salad

This is one of the simplest dish and most yummy dish for this session. As most of us were busy folding the dim sum and pancakes in between of our kids crying, most of us missed watching the process but according to the lead chef for this dish, it was very easy. So here is the recipe:

1 packet glass noodle (sooun)
Your favourite salad
6 tablespoons vegetable oil
1 skinless boneless chicken breast, finely chopped
Ground white pepper to taste
2 birds eye chillies
2 cloves garlic, minced
1/2 cup shrimp, peeled, deveined and coarsely chopped, boiled in salted water for a few minutes
1 red bell pepper
2 stalks green onions, chopped
2 stalks cilantro, chopped
2 stalks chinese celery, chopped
Juice from 1 lemon
1 teaspoon sesame oil
2 tablespoon fish sauce (nampla)
2 tablespoon oyster sauce
2 tablespoon light soy sauce
1 tablespoon sugar
salt to taste

1.Place noodles in a large bowl. Cover with cold water; let stand until noodles begin to soften. Drain. Transfer to a large pot of boiling water, cook until just tender and pliable, about 1-3 minutes. Drain. Rinse with cold water. Drain.Cut the noodles with a pair of scissor.
2.Heat the oil, add chicken, garlic, chillies, and white pepper. Stir fry until chicken is cooked. Season with salt to taste. Set aside in a large bowl.
3. Combine lemon juice, sesame oil, fish sauce, oyster sauce, light soy sauce, sugar and salt in a small bowl.
4. Add noodle, shrimp, green onions and remaining ingredients to bowl. Add in the sauces from the small bowl. Toss to blend. Season with salt and pepper.
5. Arrange the salad on a big serving dish and place the noodle on top of the salad. Done!

Easy peasy right?

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