{"id":13563,"date":"2010-07-17T12:53:46","date_gmt":"2010-07-17T16:53:46","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13563"},"modified":"2010-07-17T13:09:02","modified_gmt":"2010-07-17T17:09:02","slug":"shrimp-and-chicken-cellophane-noodles-with-lime-sweet-chili-sauce%e6%98%a5%e9%9b%a8%e3%81%a8%e6%b5%b7%e8%80%81%e3%81%ae%e3%82%b5%e3%83%a9%e3%83%80%e3%80%81%e3%83%a9%e3%82%a4%e3%83%a0%e3%82%b9%e3%82%a4","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13563&lang=en","title":{"rendered":"Shrimp and Chicken Cellophane Noodles with Lime Sweet Chili Sauce
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\"\"<\/a><\/p>\n

Shrimp and Chicken Cellophane Noodles with Lime Sweet Chili Sauce<\/strong>
\nLunch June 26, 2010<\/em><\/p>\n

Cellophane noodles are made from potato starch and corn starch. These are translucent, smooth, and very light. I enjoy salads likes this during the summer time. The Southeast Asian flavor in the sauce stimulates my appetite even when I don’t feel like eating. It is interesting that when it’s warm we do crave for foods that are originally from areas known for their warm climate. And of course, that makes sense. <\/p>\n

Shrimp and Chicken Cellophane Noodles with Lime Sweet Chili Sauce: cellophane noodles(“Malony” is recommended), shrimp, chicken, cucumber, broccoli, carrot, cilantro, green onion, lime sweet chili sauce(lime juice, sweet chili sauce, soy sauce, fish sauce, salad oil)<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Shrimp and Chicken Cellophane Noodles with Lime Sweet Chili Sauce Lunch June 26, 2010 Cellophane noodles are made from potato starch and corn starch. These are translucent, smooth, and very light. I enjoy salads likes this during the summer time. The Southeast Asian flavor in the sauce stimulates my appetite even when I don’t feel […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11,9],"tags":[],"class_list":["post-13563","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13563"}],"version-history":[{"count":25,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13563\/revisions"}],"predecessor-version":[{"id":14135,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13563\/revisions\/14135"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}