This Filipino inspired noodles dish with pork, mushrooms and cellophane noodles has a bright citrus sauce that can be eaten hot or cold.
I’m the first person to admit that I never met a noodle that I didn’t like. From Italian to Thai, I love noodle dishes.
Last year I was turned on to calamansi limes when I learned how to make Filipino. Sometimes called Filipino lemonade, calamansi limes are a variety of limes used in southeast Asia cooking. It’s a hybrid fruit with lemon lime flavor. For this recipe you can substitute lemon juice, lime juice or a mixture of half lemon half lime juice. If you live near markets that carries Asian product it can be readily found or it can be purchased at Amazon online.
I created this recipe as a to-go lunch recipe. I normally bring my lunch to work and I usually bring leftovers. Some weeks I don’t cook meals that generate leftovers and some nights I eat out. A few weeks ago I had one of those weeks and I needed to cook up a few lunches that I could eat either heated or cold. I used what I had oh hand in my pantry and whipped up these amazing noodles.
This recipe tastes great made fresh but it tastes even better as leftovers. The noodles stay chewy and, like chili or red sauce, the flavors amplify after a day. It is 13 smart points for a large serving. It is filling and I feel 100% satisfied after eating it.
If you don’t eat pork you can substitute chicken or turkey. If you white meat it drops the recipe points by 2. You can also add any other vegetables that you might like, carrots, snow peas or green beans are great editions.
thai noodle salad
- 1 package mung bean noodles
- 1 cup shritake mushrooms sliced
- 1 cup water chesnuts sliced thin
- 1 cup cabbage sliced thin
- 1 habanero seeded and diced
- 1 pound ground pork
- 1 knuckled of ginger peeled and grated
- 1 tbs vegetable oil
- 2 tbs sugar or 1 tbs of agave nectar
- 2 tbs fish sauce
- 1/4 cup soy sauce
- 1 cup stock beef or chicken
- 1 tbs calamansi juice
- 4 scallions sliced thin
- 1 bunch cilantro chopped
In a large skillet on medium-high heat, heat the oil.
Add the garlic, ginger and habanero and cook until fragrant, about 30 seconds.
Place the cellophane noodles in a large bowl. Cover with boiling water and let stand until softened, about 5 minutes. Drain and rinse with cold water.
Add pork and cook until lightly browned, 5–6 minutes. Add mushrooms, water chestnuts and cabbage and cook for 2-3 until soft.
Combine the fish sauce, sugar, calamansi juice and stock in a large bowl. Add liquid to the browned chicken and vegetables. Add softened noodles; toss well.
Add cilantro, toss well.
13 Smart Points per 1.5 cup serving