Day After Thanksgiving Dinner Vietnamese Turkey And Cellophane Noodle Salad Food

VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD

Steps:

• Prepare Vietnamese dressing: In a small bowl, combine all the dressing ingredients and 1/4 cup cold water. Mix well. Cover and refrigerate until needed, up to 1 week.
• Place a kettle or pot of water over high heat to bring to a boil. In a small bowl, combine turkey with 1/2 cup of Vietnamese dressing; mix well. Place noodles in a heat-proof bowl and cover with boiling water; allow to sit until rehydrated, about 10 minutes. Meanwhile, combine peas and sprouts in a colander, and pour boiling water over them; drain, rinse in cold water until chilled, and drain again. Drain noodles, rinse in cold water until chilled, and drain again.
• In a large bowl, combine drained noodles, turkey strips, scallions, peas and sprouts. Add peanut oil, sesame oil and 2 tablespoons more of Vietnamese dressing. Toss gently until mixed. Arrange on a large serving platter, and top with chopped cilantro. If desired, add more dressing to taste. Serve cold.

SPICY ASIAN CELLOPHANE NOODLE SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
• With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
• Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
• In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

SPICY SHRIMP AND CELLOPHANE-NOODLE SALAD

Steps:

• In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce.
• In another bowl, toss the shrimp with half of the chile-lime dressing.
• Cover and refrigerate for 30 minutes.
• Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water.
• Let stand until pliable, 5 minutes.
• Light a grill.
• Drain the cellophane noodles; using scissors, cut the noodles into 2-inch lengths and return them to the bowl.
• Cover the noodles with the boiling water and let stand until they are softened, about 1 minute & drain well.
• Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side.
• In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing.
• Mound the salad on plates or a platter.
• Sprinkle with the peanuts and serve with lime wedges.
• Enjoy!

DAY AFTER THANKSGIVING DINNER (VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD)

Steps:

• Prepare dressing: In a small bowl, combine all dressing ingredients. Mix well and refrigertae until needed, up to 1 week. In a bowl, combine turkey with 1/2 C of dressing; mix well. Boil 2 pots of water. Place noodles in heatproof bowl and cover with one pot of water. Allow to sit until rehydrated, about 10 min. Combine peas and sprouts in a colander; pour second pot of water over them, then rinse with cold water until chilled and drain again. Drain noodles; rinse in cold water until chilled, then drain again. In a large bowl, layer noodles,turkey, scallions, peas and sprouts. Add oils and rest of dressing. Toss gently. Arrange on a large platter and top with cilantro.