Hot And Sour Vermicelli Salad (Yam Wun Sen)

Submitted by Carol Low

"Thai spicy salad"

 

• Ready In: 30mins
• Ingredients: 17
• 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.

Reviews

[Probably This]

So fresh and light! The vermicelli has a great texture and the vegetables help make it hearty. Definitely will be making this for a light lunch one day soon.