|Ready to be served. The plating is casual.|
Our refrigerator broke recently, and between debating which model to replace it with and delivery delays by Best Buy, we were caught without a fridge for two weeks. This meant either eating canned foods, eating grains or eating out. After two weeks of eating this way, I must admit I don't feel great. Eating out is great once in a while but it cannot be a long term solution in lieu of good meal planning. Anyhow, now that we have refrigeration again, I decided to make a spicy glass noodle salad. It is a lighter dish and quite appetizing and much healthier than anything I have eaten in the last two weeks. This refreshing salad can be eaten alone, paired with rice or used as a side dish as part of a more elaborate meal. For those who do not like the smell or taste of fish sauce (which is a strong smelling, smokey and rich flavored Thai condiment), you can substitute with lite soya sauce. This is a delicious and waist line friendly dish that will surely be a welcome addition to your salad repertoire. Make it and eat it when you feel like you have over indulged in rich meals during the holiday season.
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Spicy Glass Noodle Salad (Yam Wun Sen)
100g (1 cup) glass noodles (Soaked in water for 10 mins and then cut into 15 cm (6 inch) lengths.)
100 g (1/2 cup) minced pork. (Boiled in water. Use a fork to separate the minced pork during the boiling process. Strain after the pork is cooked).
5 cloves of garlic, crushed
10 small red chillies (thinly sliced) - Can be omitted if you do not like spicy foods
30 g of Chinese celery -chopped (Can substitute with regular celery if you can’t find Chinese celery.) Chinese celery has a more tapered look, so be sure to slice the regular celery into sticks if using.
45 ml (3 tablespoons) fish sauce (Ok to substitute with 1 tablespoon lite soy sauce)
30 ml (2 tablespoons) lime juice
1 tomato- cut in ½ lengthways and then thinly sliced
10 g (1/2 cup) coriander leaves
10 shrimps (shelled and cooked by boiling) -Optional
1) Put the softened glass noodles into a pot of boiling water and boil for 1 minute. Drain the noodles and transfer them into a bowl of cold water to stop the cooking process. This will keep the noodles “al dente.”
2) After soaking the cooked glass noodles for 1 minute, strain them completely dry using a strainer.
3) In a large salad bowl, mix together the cooked pork, water, garlic, onion, chillies, Chinese celery, fish sauce, lime juice and tomato. Add the glass noodles, and toss to serve.
4) Garnish with shrimp (optional) and coriander leaves.
Recipe Adapted from: Chiang Mai Cooking School Cookbook
I hope you enjoy it!