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Thai Chile Noodle Salad

Chef Andy Arjoon, 
Billabong Bar & Bistro

This playful explosion of flavours tantalizes taste buds with opposing spicy and salty flavours; and hot and cool ingredients. Delicate quail eggs can be purchased at Young’s Trading Co, 397 William Ave, 957-0230.

1 lb package rice vermicelli noodles
6 oz shaved prosciutto
1 tsp butter
8 quail eggs
1 cup edamame
1/2 cucumber, diced
1 cup diced tomato
1/4 bunch cilantro, chopped
1 cup carrot ribbons
4 pineapple rings (grilled optional)

1/2 cup black vinegar
1/2 cup sesame oil
2 tsp sesame seeds
1 tsp mushroom soy sauce
1 tsp minced garlic
1 tsp minced ginger
2 tsp honey
1/2 tsp fish sauce
salt and pepper to taste
2 fresh Thai chiles, finely diced

1. In a large pot, cook noodles in boiling salted water until tender but firm. 2. Rinse noodles under cold water until cool. Drain.
3. In a frying pan over medium-low heat, fry prosciutto for 1 min each side until crisp. Drain.
4. Using the same pan, add butter and fry quail eggs. Set aside.

1. In a small bowl, whisk together all ingredients except for chiles.
2. Slowly add chiles while tasting to reach desired heat level.

1. In a large bowl, combine edamame, cucumber, tomato, cilantro and carrot.
2. Add noodles to salad and coat well with dressing.
3. Divide salad into individual bowls. Garnish with prosciutto, eggs, and pineapple.

Yield 4 servings

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