Thai ramen salad bwht68a

4 servings

Ingredients

Quantity Ingredient
½ cup Frsh ramen noodles (bamee)
Cut in half or 1 pkg
Broken in half
¼ cup Shrimps -- shld and
Deveined
¼ cup Lean pork -- sliced thinly
Bite-sized pieces
¼ cup Black fungus (cloud ear)
Soaked in water till soft
¾ cup Red or yellow onions
Slcd thinly and separated
¼ cup (or to taste) chilies --
Pounded corsely
1 tablespoon Chopped garlic
6 tablespoons Lime juice
6 tablespoons Fish sauce
Romaine lettuce leaves
Cut into bite-sized pces

Directions

1-2 T sugar *YUM BAMEE In a large pot, bring water to a rapid boil.

Place the noodles in colander or strainer and lower into the water.

Parboil until noodles look somewhat clear (until soft for instant ramen). Drain and rinse briefly with water. Fluff the noodles with a fork and set aside to drain some more. Heat the water up again and cook shrimps, pork and cloud ears the same way as noodles. Drain well. Now combine all the ingredients, except the lettuce, together well in a large bowl. Place the lettuce on a serving platter or plate. Spoon the salad on top and serve immediately. Makes about 4 servings. From Gail Shimizu. MM:MK VMXV03A.

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