RECIPES
YUM WOON SEN
SERVING 2
4 ounces clear noodles, uncooked
4 ounces ground chicken or pork
4 shrimp, peeled and cut in half lengthwise
2 cups of mixed greens (purple cabbage, napa cabbage, spring mix, romaine lettuce), chopped
1⁄2 medium carrot, shredded
1 shallot, chopped
1 scallion, chopped
4 sprigs cilantro, chopped
1 sprig of mint, chopped, leaves only
6 grape tomatoes, halved
1⁄4 cup roasted peanuts
DRESSING
4 tablespoons fish sauce
5 tablespoons lime juice
11⁄2 teaspoons sugar
2 to 4 fresh thai chilis, chopped
DIRECTIONS
Soak noodles in warm water for 30 minutes then drain.
Heat 1⁄2 inch of water in a small saucepan over medium heat. When water boils, crumble chicken or pork into the pan. Break up with the back of a spoon. Stir and cook until done, 3 to 5 minutes.
Bring 2 quarts water in a large saucepan to a boil. Add shrimp and cook for 2 minutes or until pink. Remove with a Chinese strainer. Set aside to drain and cool.
Add soaked noodles to boiling water. Stir around for a few seconds till noodles turn clear. Drain into a strainer, rinse with cool water and drain again.
For the Dressing: Combine fish sauce, lime juice, sugar and Thai chilis; stir to dissolve sugar.
Combine noodles, chicken or pork, shrimp and dressing in a big bowl. Add mixed greens, shallot, scallion, cilantro, mint, tomatoes and peanuts and toss again.
