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Yam Noodle Salad Recipe

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This recipe for Yam Noodle Salad is from Chi Am Circle Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pkg (12 oz) Korean Style Dried Yam or Sweet Potato Noodle
1 Pkg of Japanese Mung Bean Sprouts
1 Long English Cucumber or 4 Persian Cucumbers, julienne
1 Red Bell Pepper, julienne
6 Shitaki Mushrooms julienne
2 cups Cooked Chicken, julienne or Cooked Shrimp (optional)
1/2 cup each of Cilantro, Mint, Basil, tear into pieces

Dressing: Make ahead & refrigerate
4 Fresh Limes, juiced
1/4 cup NOGAM Fish Sauce or to taste
1/4 cup Sesame Oil
2 Tbsp Each Minced Garlic, Ginger, Mint, Cilantro, and Basil
1/2 tsp Crushed Red Pepper Flakes
Directions:
Directions:
1. Soak noodles for at least 4 hours or overnight. Drain and cut into 8 inch lengths. Boil a pot of water, adding salt and noodle. Bring the water to a boil and then simmer for 5 minutes or until soft. Drain

2. Bring another pot of water to boil. Add bean sprouts and mushrooms. Submerge the contents in the boiling water. Count to "five"and drain.

3. Put the cucumbers in a large bowl. Add 1 Tbsp of salt and leave it for about 20 minutes to draw out the water. Drain. Dry the cucumbers in paper towels to remove excess moisture.

4. Add all the vegetables and meat to the noodle in the large container. Distribute evenly. Add dressing a little at a time and stir well. Test for taste.
Personal Notes:
Personal Notes:
Add dressing to the salad ONLY a few minutes before serving. The noodle with the dressing has a tendency to harden if refrigerated before serving.

This is a frequently requested Mabel Lai recipe that was demonstrated at the Chi Am Progressive Lunch in July 2017.

 

 

 

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