Glass Noodle Salad
A refreshing and healthy Thai-inspired glass noodle salad with ground pork, shrimp, and a tangy lime dressing.
45m4Servings
Nutrition
172kcal
8gProtein
17gCarbs
9gFat
High Protein, Low Fat
Ingredients
SALAD
Glass Noodles
40 g
Dried Shrimp
soaked in hot water
8 pieces
Ground Pork
½ cup
Grape Tomatoes
halved, seeds removed
½ cup
Small Onion
thinly sliced
0.5 piece
Chinese Celery Stalk
sliced thinly
1 stalk
Chinese Celery Leaves
chopped
½ cup
Thai Chili
to taste, finely chopped
1 piece
Crushed Roasted Peanuts
¼ cup
DRESSING
Fish Sauce
2 tbsp
Lime Juice
2½ tbsp
Sugar
2 tsp
Instructions
1Prepare Noodles and Protein
25m
25mSoak Dried Shrimp
Soak the dried shrimp in hot water for about 15-20 minutes until softened. Drain well.
Cook Ground Pork
Heat a small pan with a tiny bit of water over medium heat. Add the ground pork and cook, breaking it up with a spoon, until no pink remains. Drain off any excess liquid.
Blanch Shrimp
Bring a small pot of water to a boil. Add the shrimp and blanch for 1-2 minutes, or until they turn pink and curl. Immediately remove and drain.
Soak Glass Noodles
Place the dried glass noodles in a bowl of room temperature water and soak for about 15-20 minutes until softened and pliable. Drain well.
2Prepare Vegetables
10m
10mChop Tomatoes
Halve the grape tomatoes, removing the seeds. If using larger tomatoes, scoop out the seeds to avoid a watery dressing.
Slice Onion
Thinly slice half of a small onion. For easier separation, cut through the root end, but not all the way, and slice thinly.
Slice Celery
Slice the Chinese celery stalks thinly on a bias. Chop the leaves separately.
3Make the Dressing
5m
5mCombine Dressing Ingredients
In a small bowl, combine the fish sauce, lime juice, and sugar. Stir until the sugar is dissolved.
4Assemble the Salad
5m
5mCombine Ingredients
In a large mixing bowl, combine the drained glass noodles, cooked ground pork, blanched shrimp, chopped tomatoes, sliced onion, sliced celery, chopped celery leaves, and finely chopped Thai chili.
Add Dressing
Pour the dressing over the salad ingredients.
Toss to Combine
Gently toss everything together with tongs until well combined and the noodles are coated in the dressing. Let the salad sit for 10-15 minutes to allow the flavors to meld.
5Serve
2m
2mGarnish and Serve
Transfer the salad to a serving plate. Garnish with crushed roasted peanuts. Serve immediately, either warm or at room temperature.
Tips
For a less watery dressing, remove the seeds from the tomatoes before chopping.
Chinese celery has a stronger flavor than Western celery, but either can be used.
The ground pork is cooked in a small amount of water to render fat and prevent it from becoming dry.
Glass noodles turn clear when cooked; they start opaque white and become translucent.