Yum Woon Sen Mung Bean Noodle Salad Food
THAI CLEAR NOODLE SALAD (YUM WOON SEN)
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
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
YUM WOON SEN SALAD
Yum Woon Sen or bean thread noodles salad is a popular dish in both inside and outside Thailand. I love how the bland noodles absorb the hot spicy sour dressing while the peanuts add the nutty, crunchiness to the salad. Best in the hot summer day
Provided by samsul h.
Categories Thai
Time 15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- 1. Make the dressing first, combine all the ingredients in a small bowl. Use warm water to help the sugar dissolve, then put the dressing in the fridge to cool off.
- 2. Saute the shrimp over medium high heat in a little oil with salt and pepper.
- 3. Heat a medium-sized pot of water, it should NOT be boiling. Add the glass noodles and allow them to soften, it shouldn't take more than a few minutes. Taste them to make sure they are soft, but not mushy. Then dump their warm water and cool them off with some ice cubes and cold water. You want to stop them from cooking and cool them off for the salad.
- 4. Let noodles drain really well before you add the dressing.
- 5. In a large bowl, combine all the ingredients and pour the dressing over it. Toss it well so the dressing gets to all the noodles.
- 6. Sprinkle the crushed peanuts over the top and Its ready to eat.
Nutrition Facts : Calories 124.9, Fat 3.9, SaturatedFat 0.6, Sodium 1483.8, Carbohydrate 21, Fiber 2.8, Sugar 13.5, Protein 4.9
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- Prepare noodles: Prepare noodles according to package directions, making sure not to overcook. Drain and rinse under cool water. Use kitchen scissors to cut the noodles apart into roughly 6-inch lengths or transfer to a cutting board and slice (this just makes the salad easier to eat).
- Make dressing: If you have a mortar and pestle, grind the chilies and garlic into a paste. Add palm sugar and grind until sugar is dissolved. Add lime juice and fish sauce and swirl the pesto around to mix. If you don't have a mortar and pestle you can finely chop the chilis and garlic (be very careful with these super hot chilis - it’s best to use gloves when working with them) and then whisk everything together. Set aside.
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- Place the noodles in a large bowl and cover with boiling water. Let soak for at least 10 minutes, or until noodles have softened. Drain and use scissors to cut the noodles into 2 inch pieces. Set aside.
- In a small bowl, combine the 3 tablespoons soy sauce or Tamari, 2 tablespoons fish sauce, 2 tablespoons rice vinegar, 1-2 tablespoons garlic chili sauce, juice the large lime, 1/4 cup cilantro, and 4 chopped green onions. Set aside.
- Using the same large skillet, lightly brown the ground meat over medium heat for about 5 minutes, or until cooked throughout. Turn off the heat. Add the small bowl of sauce and the noodles to the cooked meat in the skillet. Mix well. Toss in the 2 tablespoons chopped peanuts and adjust the seasonings.
- Serve warm or at room temperature with optional accompaniments: cucumber slices, tomato wedges, and/or chopped lettuce.
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