Thai Noodle Salad

By adriennehannis

Shrimp powder is sold in plastic sachets or jars in Chinese stores and other Asian markets. It is made from shredded, dried miniature shrimp. Like fish sauce, it acts as a general seasoning. If you can't find it, use extra fish sauce or even soy sauce.

Ingredients

• 4 oz cellophane noodles
• 1 tablespoon peanut or sunflower oil
• 1 white onion, diced
• 1 inch fresh ginger, peeled and diced
• 1 red chile, seeded and diced
• 1 garlic clove, crushed and chopped
• 1/4 cup ground pork (or chicken)
• 2 oz shelled shrimp, finely chopped
• 6 scallions, sliced
• a bunch of cilantro, chopped
• 1 teaspoon fish sauce
• 1 teaspoon shrimp powder
• 2 limes, one juiced and the other cut into wedges

Preparation

Step 1

Soak the cellophane noodles in a bowl of cold water for 10 minutes until soft. Drain well.

Meanwhile, heat the oil in a wok. Add the onion, ginger, chile, and garlic and stir fry over a medium heat for 5 minutes.

Add the pork and cook for 5 minutes, stirring well to break it up. Add the shrimp and cook for 3 minutes, then remove from the heat.

Add the scallions, cilantro, fish sauce, shrimp powder, lime juice, and drained noodles. Toss well and serve with the lime wedges.