Recipes - Thai

Yum Woon Sen (Thai Glass Noodle Salad)
Thai glass noodle salad- yum woon sen


Thai Glass Noodle Salad (Yum Woon Sen) is a classic Thai salad that requires minimal effort and makes for a hearty meal starter.
Cooking Time: < 15mins
Serves:2
Total time: < 15mins
Course: Salad
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

200g Double Phoenix Bean Vermicelli
300g chicken mince
100g Jade Phoenix Dried Black Fungus
2 tbsp vegetable oil
2 tbsp Squid Fish Sauce
6 tbsp fresh lime juice
2 tsp sugar
5 cloves garlic (finely chopped)
2 tbsp Valcom Lemongrass
2-3 bird's eye chilli (sliced)
2 tbsp Valocm Minced Coriander
1 tbsp mint leaves (chopped)
3 shallot onions (finely sliced)
lettuce leaves (to garnish)
coriander leaves (to garnish)




Steps:
  1. Soak bean vermicelli in warm water for about 5 mins or until softened. Drain and roughly chop.
  2. Soak dried black fungus in warm water for about 5 mins or until softened. Drain and roughly chop.
  3. Heat oil in the pan/wok and cook the chicken mince. Add a dash of fish sauce and stir fry until the chicken is cooked. Add bean vermicelli and black fungus, stir to mix well. Remove from heat.
  4. Add fish sauce, lime juice and sugar to the chicken mixture and stir well. Add the mint, garlic, lemon grass, chilli and minced coriander; stir well.
  5. Line a serving plate with lettuce and then spoon the chicken mixture over the leaves. Garnish with shallot and coriander leaves.

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Yum Woon Sen (Thai Glass Noodle Salad)

Yum Woon Sen (Thai Glass Noodle Salad)

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Thai Glass Noodle Salad (Yum Woon Sen) is a classic Thai salad that requires minimal effort and makes for a hearty meal starter.

Cooking Time: < 15mins
Serves: 2
Total time: < 15mins
Course: Salad
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

200g Double Phoenix Bean Vermicelli
300g chicken mince
100g Jade Phoenix Dried Black Fungus
2 tbsp vegetable oil
2 tbsp Squid Fish Sauce
6 tbsp fresh lime juice
2 tsp sugar
5 cloves garlic (finely chopped)
2 tbsp Valcom Lemongrass
2-3 bird's eye chilli (sliced)
2 tbsp Valocm Minced Coriander
1 tbsp mint leaves (chopped)
3 shallot onions (finely sliced)
lettuce leaves (to garnish)
coriander leaves (to garnish)

Instructions
  1. Soak bean vermicelli in warm water for about 5 mins or until softened. Drain and roughly chop.
  2. Soak dried black fungus in warm water for about 5 mins or until softened. Drain and roughly chop.
  3. Heat oil in the pan/wok and cook the chicken mince. Add a dash of fish sauce and stir fry until the chicken is cooked. Add bean vermicelli and black fungus, stir to mix well. Remove from heat.
  4. Add fish sauce, lime juice and sugar to the chicken mixture and stir well. Add the mint, garlic, lemon grass, chilli and minced coriander; stir well.
  5. Line a serving plate with lettuce and then spoon the chicken mixture over the leaves. Garnish with shallot and coriander leaves.

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