Sotanghon Salad Recipe

Ingredients:

• 230 grms glass noodles (sotanghon)
• 1 handful wood ear mushrooms
• 12 pcs. prawns, shelled and deveined
• 1 tbsp. oil
• 300 grms. firm tofu, cubed
• 6 spring onions, thinly sliced
• ¼ cup Chinese celery, minced
• 24 pcs. cherry tomatoes, halves
• 2 pcs. small red chili, finely-chopped and seeded 
• 1 handful coriander leaves, chopped
• 5 tbsp fresh lime or calamansi juice
• 3 tbsp fish sauce

Cooking Procedure:

1. Soak noodle in hot water for 3 minutes.
2. Drain and rinse in cold water.  Chill.
3. Soak mushrooms in hot water for 5 minutes till soft.
4. Drain and cut into thin slices.
5. Boil water in a pot, add peeled prawns and cook for 3 minutes.
6. Remove prawns and put in ice bath until cool.
7. Remove prawns from ice bath and cut each into 3 pieces.  Set aside.
8. Place oil in skillet.
9. Stir-fry tofu for 3 minutes till golden brown.  Cool.
10. When ready to serve, place noodles in a large plate with prawns, tofu and mushrooms.
11. Add the rest of the ingredients and toss well to combine.
12. Adjust seasoning if necessary.

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Tags: easy recipe, filipino dish, filipino food, filipino recipe, noodle, noodle recipe, pancit sotanghon, pinoy food, Pinoy Recipe, recipe for noodles, salad recipe, sotanghon, sotanghon recipe

Category: Noodle and Pasta