Glutinous Noodle Salad Recipe (Mont di thoke)

Glutinous noodles: These noodles have a sticky texture that holds the salad together.

Cabbage: Adds a crunchy texture and freshness to the salad.

Carrots: Provides sweetness and a vibrant color.

Cilantro: Adds a fresh, herbaceous flavor.

Peanuts: Crushed peanuts add a nutty flavor and crunch.

Fish sauce: A salty, umami-rich condiment that enhances the overall flavor.

Lime juice: Adds a tangy and refreshing acidity.

Soy sauce: Adds a savory depth to the dressing.

Sugar: Balances the acidity and saltiness of the dressing.

Garlic: Provides a pungent and aromatic flavor.

Chili flakes: Adds a spicy kick to the salad.

When preparing glutinous noodles, ensure they are cooked al dente to maintain a pleasant texture in the salad. Overcooking can make them too sticky and difficult to toss with the vegetables and dressing. After cooking, rinse the noodles under cold water to stop the cooking process and to remove excess starch. This will help keep the noodles from clumping together and make them easier to mix with the shredded cabbage, julienned carrots, and chopped cilantro.

• glutinous noodles - Substitute with rice noodles: Rice noodles have a similar texture and can absorb flavors well, making them a good alternative.

• shredded cabbage - Substitute with shredded lettuce: Lettuce provides a similar crunch and can be used in the same quantity.

• julienned carrots - Substitute with julienned bell peppers: Bell peppers add a sweet and crunchy texture similar to carrots.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can mimic cilantro.

• crushed peanuts - Substitute with crushed cashews: Cashews provide a similar crunch and a slightly sweet, buttery flavor.

• fish sauce - Substitute with soy sauce: Soy sauce offers a salty, umami flavor that can replace fish sauce in a pinch.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• sugar - Substitute with honey: Honey adds sweetness and a bit of depth to the flavor profile.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can replace garlic.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be used in the same quantity.

• To store your glutinous noodle salad, first ensure it is completely cooled to room temperature. This prevents condensation, which can make the salad soggy.
• Transfer the salad into an airtight container. This helps maintain the freshness of the shredded cabbage, julienned carrots, and chopped cilantro.
• Place a piece of plastic wrap directly on the surface of the salad before sealing the container. This extra layer helps to keep the crushed peanuts crunchy and the noodles from drying out.
• Store the container in the refrigerator. The salad will stay fresh for up to 3 days. For best results, consume within this timeframe to enjoy the vibrant flavors of the fish sauce, lime juice, and soy sauce dressing.
• If you wish to freeze the salad, portion it into smaller, freezer-safe containers. This makes it easier to thaw only what you need.
• Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the salad while it’s still at its best.
• When ready to eat, thaw the salad in the refrigerator overnight. Avoid using a microwave as it can alter the texture of the glutinous noodles and vegetables.
• Before serving, give the salad a good toss to redistribute the dressing and refresh the flavors. If needed, add a splash of lime juice or a sprinkle of chili flakes to revive the zestiness.
• Enjoy your glutinous noodle salad as a quick, refreshing meal or side dish, knowing it has been stored with care to preserve its delightful taste and texture.

• Microwave Method:

  1. Place the glutinous noodle salad in a microwave-safe dish.
  2. Cover the dish with a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of water or a drizzle of olive oil to the pan.
  3. Add the glutinous noodle salad and stir-fry for 2-3 minutes until heated through.
  4. Stir continuously to prevent sticking and ensure even heating.

• Steaming Method:

  1. Place the glutinous noodle salad in a heatproof dish.
  2. Set up a steamer and bring the water to a boil.
  3. Place the dish in the steamer and cover with a lid.
  4. Steam for 5-7 minutes until the salad is thoroughly heated.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the glutinous noodle salad in an oven-safe dish and cover with aluminum foil.
  3. Bake for 10-15 minutes, stirring halfway through to ensure even heating.
  4. Remove the foil for the last 2-3 minutes to allow any excess moisture to evaporate.

• Room Temperature Method:

  1. Remove the glutinous noodle salad from the refrigerator.
  2. Let it sit at room temperature for about 30 minutes.
  3. Toss the salad to redistribute the dressing and ingredients before serving.

• Large pot: Used to cook the glutinous noodles according to the package instructions.

• Colander: Used to drain the cooked noodles.

• Large mixing bowl: Used to combine the shredded cabbage, julienned carrots, and chopped cilantro.

• Small bowl: Used to mix the fish sauce, lime juice, soy sauce, sugar, minced garlic, and chili flakes to make the dressing.

• Knife: Used to chop the cilantro and mince the garlic.

• Cutting board: Used as a surface for chopping the cilantro and mincing the garlic.

• Measuring cups: Used to measure out the shredded cabbage, julienned carrots, and chopped cilantro.

• Measuring spoons: Used to measure the fish sauce, lime juice, soy sauce, sugar, and chili flakes.

• Tongs: Used to toss the noodles with the vegetable mixture and dressing.

• Serving bowl: Used to serve the finished glutinous noodle salad.

• Mortar and pestle: Optional, but useful for crushing the peanuts if they are not pre-crushed.

Pre-cut vegetables: Use pre-shredded cabbage and pre-julienned carrots to save chopping time.

Ready-made dressing: Prepare the dressing in advance and store it in the fridge for quick assembly.

Cook noodles ahead: Cook the glutinous noodles the night before and refrigerate them to save time on the day of preparation.

Use a food processor: Use a food processor to quickly chop cilantro and other ingredients.

Batch cooking: Make a larger batch of the salad and store it in the fridge for easy meals throughout the week.