Hot And Sour Vermicelli Salad (Yam Wun Sen)

Thai spicy salad

• Ready In: 30 mins
• Serves: 3

Ingredients

• THE GARNISH

• 5  leaves  crisp lettuce
• 1  clove garlic, finely-chopped
• 1  tablespoon  cooking oil
• 1  sprig coriander leaves, finely chopped

• THE YAM

• 4  tablespoons  vegetable stock
• 2  ounces  medium button mushrooms, sliced
• 4  ounces  dry clear  vermicelli, soaked in water for 20 minutes until soft,then drained
• 2  tablespoons lemon juice
• 3  tablespoons light soy sauce
• 1⁄2 teaspoon chili powder
• 1  teaspoon sugar
• 2⁄3 cup  black fungus mushrooms, pre-soaked
• 2⁄3 cup button mushroom
• 2  shallots, finely sliced
• 1  spring onion, chopped
• 1  stalk celery, chopped (with leaves)
• 1  small carrot, finely chopped

Directions

1. Line a serving dish with lettuce and set aside.
2. Fry the garlic in the oil until golden brown and set aside.
3. In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed.
4. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.