Serves: 4

Ingredients:
230 grams sotanghon (glass noodles)
1 handful tengang daga (wood ear mushrooms) water, to boil prawns in
12 pieces prawns, peeled and deveined
1 tablespoon oil
300 grams firm tofu, cubed
6 spring onions, thinly sliced
1/4 cup Chinese celery, minced
24 pieces cherry tomatoes, halved
1 2 pieces suing Iabuyo (bird’s eye red chili), finely-chopped
1 handful wansuy (coriander) leaves
5 tablespoons fresh lime, or calamansi juice
3 tablespoons patis (fish sauce)

Method:
Soak noodles in hot water for 2 to 3 minutes. Drain and rinse in cold water.

Chill Soak mushrooms in hot water for 5 minutes till soft. Drain and cut into thin slices.

Boil water in a pot, add prawns and cook for 3 minutes. Remove prawns and put in ice bath until cool. Remove prawns from ¡ce bath and cut each into 3 pieces. Set aside.

Place oil in skillet. Stir-fry tofu for 3 minutes till golden brown. Cool. When ready to serve, place noodles in large plate with prawns, tofu and mushrooms.

Add the rest of the ingredients and toss well to combine. Adjust seasoning if necessary.

Sotanghon Salad Recipe