ASIAN CELLOPHANE NOODLES RECIPES

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.

Steps:

• Soak mushrooms in water for 30 minutes; discard tough stocks; cut mushrooms into thin slices.
• Soak cellophane noodles, in a separate bowl, in hot water for 5 minutes; drain.
• Slice ginger, green onion, and pork.
• Heat oil in skillet.
• Stir fry ginger, pork, and mushrooms for 2 minutes.
• Add green onions, chicken broth, bouillon cube, and soy sauce.
• Bring to boil; simmer for 5 minutes.
• Add noodles, vinegar, salt and pepper.
• Stir to mix.
• Simmer another 5 minutes.