Yum Woon Sen Mung Bean Noodle Salad Recipes

YUM WOON SEN (MUNG BEAN NOODLE SALAD)

Steps:

• Make salad dressing first. Squeeze 2 large fresh limes into a bowl. Add about 3 to 4 tbsp fish sauce and mix. Set aside. Soak cellophane noodles in cold water for at least 10 minutes. Toast dried chili peppers in a pan until they just turn dark and set aside. Toast peanuts until they are crunchy and slightly darken. Set aside. Bring 1 cup of chicken broth to a boil in a deep frying pan. Add prawns and cook until done. Add the cellophane noodles and cook until translucent (approximately 2 minutes). Take off heat and put cooked ingredients into a large bowl. Add the diced vegetables to the cooked ingredients. Add salad dressing and toss until well mixed. Taste. Add more lime juice or fish sauce to your liking. Serve with lettuce on the side and garnish with toasted peanuts and dried chili peppers.

THAI CLEAR NOODLE SALAD (YUM WOON SEN)

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.