Yam Woon Sen is a quite hot glass noodle (vermicelli) salad. I love it `cause the chili warm you up while the dishes´ texture with the noodles and the shrimps cools you down; it`s perfect for warm summer days to refresh you when you don`t like heavy foods. If you make the Yam Woon Sen as hot as it used to be, I suggest you to serve it with some jasmine rice. And if you have guests who don`t like it hot, put some chili on a separate plate to spice individually 😉
You need (for 2 persons):
– 100 gr glass noodles (also known as vermicelli)
– 1 tomato, diced
– 1 long green thai bean (mind not to use “normal” green beans; eaten raw, thei`re toxic!), cut in 3 cm pieces
– 1 tbsp dried mini-shrimps
– 1 tbsp roasted, unsalted peanuts
– 3 tbsp fish sauce
– juice of 1 lime
– 3 tbsp brown sugar or palm sugar
– 1 tbsp rice vinegar
– chili, sliced (as much as you like; depending on you and the spiciness of the chili)
– 6-8 fresh or frozen shrimps
– 2 spring onions or 1 small red onion
1. Soak the noodles and the mini-shrimps in hot water (separately) for some minutes.
2. Prepare the vegetables.
3. Fry the shrimps on both sides with some vegetable oil, add some water and put a top. When they`re done, remove the shell and half the long way.
4. Cook the noodles until they`re done.
5. Mix the fishsauce with the soaked mini-shrimps, the sugar, the lime juice, the chili and the rice vinegar.
6. Mix it all together.
Enjoy the salad! It remains fresh for some days if you keep it refrigerated.