This is a nice summery salad featuring lots of crisp vegetables, ground pork, and cellophane noodles (also called glass noodles or bean thread noodles). It’s also the first recipe we’ve tried from the new cookbook that Lisa’s mom gave us over the weekend. All of the recipes in the book look delicious; I’m sure we’ll be featuring more in upcoming weeks!

We cut the oil a bit from the recipe below, otherwise we made it as listed.*

Cellophane Noodle Salad
————————
8 dried shiitake mushrooms
1 lemongrass stalk
1 green jalapeno chili
1/4 lb ground pork
1/2 tsp salt
1/8 tsp freshly ground white pepper
3 oz cellophane noodles, soaked in warm water for 30 minutes
3 tbsp fresh lime juice
2 tbsp fish sauce
1 tsp sugar
1 tbsp water
3 tbsp canola oil
1 cup peeled, seeded and julienned cucumber
1/2 cup seeded and julienned red bell pepper
3 shallots, thinly sliced
8 red-leaf lettuce leaves
2 tbsp minced unsalted peanuts, toasted
1 tbsp shredded fresh mint
1 tbsp shredded fresh cilantro

Directions

Soak the mushrooms in warm water to cover for 30 minutes. Drain, remove and discard the stems and cut the caps into fine julienne. Using only the pale bottom part of the lemongrass stalk, peel away the tough outer layer, smash the stalk with the side of a chefs knife and thinly slice on the diagonal. Seed the chili, then thinly slice into rings. Set the vegetables aside.

Season the pork with the salt and white pepper. In a saute pan over high heat, saute the pork until it turns opaque and is cooked through, 3 to 4 minutes. Transfer the pork to a sieve and let drain, then place in a large bowl. Drain the noodles and add to the bowl with the pork.

In a small saucepan over medium heat, combine the lime juice, fish sauce, sugar and water. Heat until the sugar has dissolved, pour the mixture into a bowl and gradually whisk in the canola oil.

Add the cucumber, bell pepper, shallots, mushrooms, lemongrass and chili to the pork and noodles and toss to mix. Add the lime-juice mixture and toss to coat evenly.

Line a platter with the lettuce leaves. Top with the pork and noodles, garnish with the peanuts, mint and cilantro and serve. Serves 4.

* Make sure your butcher gives you ground pork and not ground lamb (!!)