Burmese Htamin Let Thoke - Rice & Noodle Hand-Mixed Salad

A rainbow salad of small quantities of left-overs
with rice, noodles, fish & tamarind sauces as
the main ingredients

Ingredients:

1/2 cup cooked long-grain rice, mixed with

2 tablespoons dried chili powder

2 Tbsp. chili & garlic infused oil

Salt to taste

1 bundle soya bean vermicelli, soaked in hot water until soft

1/2 cup egg noodles, cooked al dente

1/2 cup boiled potatoes, diced

1/3 cup blanched cabbage or romaine lettuce, shredded

1/3 cup blanched green papaya, shredded

1/3 cup English seedless cucumber, shredded

1/3 cup cilantro, shredded

1/3 cup tomatoes, diced

1/3 cup red onions, thinly sliced

1/3 cup green onions, sliced

4 Tbsp.  gram flour, toasted

2 Tbsp. dried shrimp powder

4 Tbsp. deep fried onions

3 Tbsp. deep fried garlic

Dressing:

2 Tbsp.  lime juice

8 Tbsp. tamarind juice

4 Tbsp. fish sauce

4 Tbsp. chili & garlic infused oil

  

Directions:

1. Place all ingredients in a large bowl.

2. Pour dressing over contents in bowl and mix well by hand.

3. Divide between four bowls.

4. Top each bowl with a tablespoon of DryBalachaung.

Serve at room temperature.