Spicy Glass Noodles With Crispy Pork Yum Woon Sen Food

LUCKY RICE

Steps:

• Add all ingredients to a blender and blend until leaves are super fine and drink is bright green.
• Pour mixture into a cocktail shaker filled with ice and shake vigorously for 10 seconds.
• Pour through a strainer into a chilled martini glass.
• Garnish with a sprig of mint and serve.

SPICY GLASS NOODLES WITH CRISPY PORK (YUM WOON SEN)

Steps:

• Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3-5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.
• While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.
• Bring a pot of water to a boil. Drop in the noodles and cook for 1-2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times: this makes the long noodles easier to eat.
• Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.
• This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.

WARM GLASS NOODLES WITH EDAMAME

Steps:

• Have a large pan of hot water ready for softening the noodle. Drop the noodles into the hot water and stir them every couple minutes, testing until they are the al dente.
• To make the sauce, whisk together in a small bowl all of the sauce ingredients; set aside.
• Heat the wok over medium high heat. Add the peanut oil and the garlic; stir fry until the garlic begins to turn golden. Add the chili pepper and cook for just a minute.
• Turn the heat off under the wok and add the sauce mixture, the noodles, scallions and about 2/3 of the drained edamame beans. Toss gently to combine and coat everything with the sauce.
• Return the pan to the heat for a few seconds, just to warm through.
• Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame beans and the sesame seeds.
• Garnish with more fresh mint and cilantro, if desired, and serve in big noodle bowls.