Yum Woon Sen – Thai glass noodle salad

Ingredients

• 200g pork mince
• 12 prawns, peeled
• 2 tbsp dried shrimp
• 100g glass noodles
• 1 spring onion, cut into 3cm batons
• 1 spring onion, sliced
• 3 tbsp peanuts, toasted & chopped
• 3 tbsp coriander
• 2 tbsp mint leaves
• 1 long red chilli, sliced
• 1 lime, cut into wedges
• 1 small red onion, sliced
• DRESSING
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 long red chilli, finely diced
• 1 garlic clove, minced

Method

1. Place dried into a bowl and cover with boiling water, allow to rehydrate for 10 minutes.
2. In a separate bowl, add in glass noodles and cover with boiling water, put aside until noodles are softened. Drain the noodles and cut them into smaller pieces.
3. Bring a saucepan of water to a boil, then place the prawns into the water and cook for 2-3 minutes until pink, remove from the saucepan. Cook the pork mince in the same saucepan for 3-4 minutes until cooked through, remove and set aside.
4. In a large mixing bowl, add in: diced chilli, garlic, fish sauce, lime juice and brown sugar, and mix until the sugar has dissolved.
5. Add the noodles to the large bowl with the dressing, and coat well. Then add in:pork mince, prawns, red onion, spring onion batons, dried shrimp, mint leaves and coriander. Mix until thoroughly combined.
6. Divide noodles between 4 serving bowls and sprinkle on the toasted peanuts, sliced spring onion and chilli slices.

Product used in recipe

• Squid Brand - Fish Sauce