Yam Woon Sen

Translucent, springy noodles soaked in a bright, acidic, and spicy dressing. Firm shrimp provide a bite against the crunch of roasted peanuts.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 362
• Protein: 21 g
• Carbs: 39 g
• Fat: 12 g

Ingredients

• 100 g Dried soy vermicelli ( rehydrated )
• 150 g Ground pork ( fresh )
• 200 g Shrimp ( peeled )
• 1 piece Red onion ( thinly sliced )
• 50 g Apium graveolens ( thinly sliced with leaves )
• 100 g Solanum lycopersicum esculentum M. ( halved )
• 1 piece Fresh cilantro ( roughly chopped )
• 30 g Peanut ( roasted and crushed )
• 2 piece Thai chili ( crushed )
• 2 piece Garlic ( cloves crushed )
• 4 tbsp Lime juice
• 3 tbsp fish sauce
• 1 tbsp White sugar
• 20 g Dried shrimp ( rinsed )
• 20 g Wood ear mushrooms ( rehydrated and sliced )

Instructions

1. Preparation of dry ingredients

   Soak the glass noodles and wood ear mushrooms in a large bowl of hot water. Once soft, drain. Coarsely cut the noodles with scissors and thinly slice the mushrooms.

2. Making the dressing

   Crush the garlic and Thai chilies in a mortar. Mix with lime juice, fish sauce, and sugar. The taste should be a sharp balance between citric acidity and the saltiness of the fish sauce.

3. Cooking proteins and mushrooms

   Poach the ground pork, fresh shrimp, and dried shrimp in a small amount of boiling water. Add the mushrooms to blanch for 1 minute. As soon as the shrimp turn pink and the pork is cooked, remove from heat and drain.

4. Final assembly

   In a large bowl, combine the warm noodles, the protein and mushroom mixture, sliced red onion, tomatoes, and celery. Pour the dressing and mix vigorously so the noodles absorb the seasoning. Finish with cilantro and peanuts.

Chef's tips

• Mix the salad while the noodles are still warm; they will absorb the dressing much better.
• Do not rinse the noodles in cold water after rehydrating to keep the starch that helps the sauce coat them.

Storage

Consume immediately. The glass noodles lose their texture and become mushy in the refrigerator.