Glass Noodle Seafood Salad

Ingredients:

40g glass noodles aka bean vermicelli

2 tsp dried shrimp ~ soaked in hot water

1 red Thai chili

1/2 cup cherry tomatoes ~ halved

3-4 shallots ~ julienned

1-2 stalk Chinese parsley ~ leaves cut into 1/4"

6 or more shrimp/prawn

1 medium squid ~ cut bite size

1/2 cup ground pork/chicken/beef

1/4 cup crushed roasted peanuts

Dressing

2 tbsp fish sauce

2-1/2 tbsp lime juice (preferably fresh)

2 tsp sugar

Directions/Instructions:

1. Soak glass noodles in room-temp water to soften.
2. Mix the dressing ingredients together and stir to dissolve.  Set aside.
3. Poundsoaked dried shrimp and red Thai chili in a mortar and pestle until the shrimp is shredded.  Transfer the mixture to a mixing bowl.  Add the cut shallots, tomatoes, and Chinese parsley.
4. Cook the ground pork/chicken/beef in a small saute pan in a little bit of water.  Transfer the pork/chicken/beef without the liquid to the vegetables.  
5. Then add water into the pot and bring to boil.  Add the shrimp and cook just until done.  Remove from the pot, then add the cut squid.  Once the squid "curl" immediately drain.  Add the cooked shrimp and squid to the mixing bowl.
6. Bring a pot of water to a full boil, cook the glass noodles for 2-3 mins until done.  Taste the noodles to check for doneness.  Drain noodles well, transfer noodles into the mixing bowl, don't mix everything just yet.
7. Pour the dressing directly onto the noodles in the mixing bowl, and then toss everything together.
8. Let it sit for a few minutes to let the noodles absorb the dress and all the flavor mingle.  Serve it