Thai-style Glass Noodle Salad
Soaking time for the glass noodles
glass (cellophane) noodles
(I used garlicky but feel free to go with your preference)
For the dressing
juice of one lime or lemon
or the juice of 3 to 4 kalamansi
1 to 2
or to taste
bird’s eye chili
toasted sesame seeds
toasted cashew nuts
whole Thai basil leaves
Place the glass noodles in a bowl and pour in hot water to cover the noodles completely. Leave to soak for about 20 minutes.
Peel the shallots and thinly slice.
Halve the tomatoes, scoop out the seeds and discard. Thinly slice the tomato halves.
Skin the sausages and crumble the meat.
Place a frying pan over medium-low heat and spread the sausage meat on the bottom. Leave to fry slowly until fat has been rendered.
Turn up the heat to medium and cook the sausage meat in the rendered fat until lightly browned and crisp.
Strain the sausage meat.
Mix together all the ingredients for the dressing. Taste and adjust the balance of flavors to suit your palate.
Using kitchen shears, cut the softened noodles into two-inch lengths. Drain well.
Place the drained noodles in a bowl. Add the shallots, tomatoes and half of the basil and cashew nuts. Drizzle in half of the dressing. Toss well. Taste and add more dressing, as needed.
Transfer the noodle mixture on a plate. Spread the sausage meat on top. Sprinkle the sesame seeds over the sausage meat. Garnish with the remaining cashew nuts and basil.