Mung Bean Thread Food

MUNG BEAN THREAD SALAD

Mung Bean Thread Salad image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon finely chopped cilantro
1 clove pickled garlic, minced
1 chile, thinly sliced
1/3 cup white vinegar
1/4 cup sugar
Salt
8 ounces mung bean (cellophane) noodles, soaked in hot water, drained
1/2 pound prawns, boiled and thinly sliced
3 green onions, thinly sliced
2 stalks celery, thinly sliced, plus light green leaves roughly chopped
1 tomato, cored, seeded and cut into strips
1/4 cup dried shrimp, crisp fried and cooled
Green lettuce, leaves washed
Cilantro leaves

Steps:

Place the cilantro, garlic and chile in a mortar and grind to a paste, or use a blender. Transfer this mixture to a saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set aside.
Cut the soaked noodles into 3-inch lengths. Mix the noodles, prawns, onions and celery together in a bowl. Pour the dressing over the top and toss gently to coat. Add the tomato, and shrimps and gently toss again.
Serve on lettuce leaves with cilantro leaves garnishing the top.

THAI CLEAR NOODLE SALAD (YUM WOON SEN)

Thai Clear Noodle Salad (Yum Woon Sen) image

I made this recipe in a Thai noodle cooking class. It tasted so good and fresh, and was very easy. Great for a summer evening when you want something that's filling and delicious, but not served hot.

Provided by PanNan

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 (3 1/2 ounce) packages mung bean noodles (bean thread noodles)
1 1/2 lbs ground turkey (or ground pork, thinly sliced cooked pork, cooked shrimp, or shredded cooked chicken, your choice)
2 large carrots, cut match stick style (about 1 cup)
2 celery ribs, thinly sliced (about 1/2 cup)
2 shallots, thinly sliced (about 1/4 cup)
1/2 cup green onion, chopped
1/2 cup cilantro, chopped
1 cup roasted peanuts, unsalted
1 bunch romaine lettuce, torn
1/4 head cabbage, chopped
1 teaspoon chili flakes
7 tablespoons fish sauce
7 tablespoons lime juice
5 teaspoons brown sugar
3 fresh red jalapeno chiles or 3 Thai chiles, chopped

Steps:

Soak mung bean noodles in warm water for 15 minutes. Drain and cut into short lengths and place in a bowl. Pour hot water over the noodles and soak for another 5 minutes. Drain in a colander, and rinse with cold water to separate the noodles. Let stand in the colander until ready to use.
Cook ground turkey with a little water over medium heat. When brown, drain any excess water, and place in a large mixing bowl. Let cool 5 minutes.
Mix dressing ingredients in a small bowl, and taste for proper balance of sweet/sour/salty/spicy. Adjust if necessary. Pour dressing over cooked ground turkey and toss lightly.
Add noodles and stir until well mixed. Taste and adjust if necessary.
Add carrot, celery, shallot, green onion, cilantro, and 1/2 cup of peanuts. Toss well.
Divide lettuce and cabbage on serving plates. Place noodle mixture on top, and sprinkle with remaining peanut, and chili flakes.

Nutrition Facts : Calories 584.4, Fat 28.1, SaturatedFat 5, Cholesterol 78.3, Sodium 2080.9, Carbohydrate 53.9, Fiber 8.2, Sugar 10.9, Protein 35.2

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