Glass Noodle Salad

Glass Noodle Salad
yum woon sen



Preparation: 30 minutes
Cook Time: 10 minutes
Spicy Level: mild
Served 2

Ingredients:
Glass noodle small pack 100 g
Wood ear mushroom soaked in water until soft then thinly sliced ¼ cup
Prawns skin peeled off ½ cup (leave out if vegans)
Minced pork ½ cup (leave out if vegans)
Tomato lengthwise thinly sliced 1 whole
Onion, lengthwise thinly sliced 1 whole
Celery cut 1 inch lengthwise 1 stalk
Ingredients for dressing:
Fish sauce 2 tbsp (leave out if vegans)
Lime juice 3 tbsp
Palm sugar (1 block of palm sugar melted in 1/4 cup of hot water) 2 tbsp
Coriander root finely pounded 1 tsp
Fresh Thai red chili finely pounded ½ tsp (optional)
Let's get started!

How to make:
Step 1 – Preparation

Soak glass noodle in warm water until softened about 15 minutes.

Heat ½ cup of water in a pot over low heat. Add minced pork until cooked through.

Keep the rest of pork stock to use for dressing.

Blanch prawns, glass noodle and wood ear mushroom separately for 2-3 minutes for each item. Then plunge the boiled glass noodle in cold water quickly to help settled.

Step 2 - Make a dressing

Pound chilies and coriander root together. Remove into a bowl.

Add lime juice, fish sauce, palm sugar, and the rest of pork stock in a dressing bowl.

Step 3 - Tossing

In a mixing bowl, add glass noodle, wood ear mushroom, tomato, onion, celery, prawns, and minced pork in a bowl.

Combine all ingredients with dressing.

Serve soon!

Cooking Note

For vegetarians, simply use soy sauce instead of fish sauce.

If you use a block of palm sugar, cut half or use a whole block. Heat the sugar with ½ cup of water over low heat. Continue until the block is entirely melted. Ready to use.

Another way to use a block of palm sugar is to put in a microwave for 1-2 minutes.