If you love Asian flavours as much as I do, these noodles will win your heart.
Yum Woon Sen is a popular dish in both inside and outside Thailand and it is served like a noodle salad or little side dish. Pork can be exchange for shrimps (fired or dry) or you can find it in a vegetariam version as well.
Many Thais view these noodles as a diet food, but I can't agree on that. It is so good, it burts with fresh and vibrant flavours and it is simply addictive. My advice? Make a huge bowl of these noodles. I guarantee you one thing- you will go for seconds.
Makes 4 servings (as a starter)
- 500 grams ground pork
- 200 grams glass noodles
- 2 cloves garlic (finely chopped)
- 3 tbsp green onions, sliced into thin rounds
- 1 chili chili sliced into thin rounds (check how spicy it is, mine was quite mild so I didn't remove seeds)
- 3 tbsp peanuts, roughly chopped + extra for garnishing
- 3 tbsp roughly chopped cilantro + extra leaves for garnishing
- 4 tbsp soy sauce
- 4 tbsp fish sauce
- 4 tbsp sugar
- 4 tbsp lime juice (from 1 i 1/2 juicy lime)
- 1 tbsp oil
Warm a tablespoon of canola oil in a skillet over medium-high heat.
Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 15 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Just before it is done add garlic and stir it in. Cook 2 more minutes. Set aside.
While the pork is cooking, set the noodles in a bowl and cover them with boiling water to soak. Let them sit until they are tender and stretchy, about 3-5 minutes.Drain and rinse under cool water. Use a pair of kitchen scissors to cut them in shorter pieces so they are easier to eat.
Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl.
Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes.
Pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving.
Garnish the dish with extra peanuts and coriander.
I recommend this dish for party because it stays delicious at room temperature for a few hours.
You can prepare all the ingredients ahead of time and mix the dressing at the last minute.
This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.