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