Yum Woon Sen
Servings: 4 people
Ingredients
- 1 pound ground pork
- 1 package glass noodles (6 ounces)
- 3 green onions (sliced)
- 2 tablespoons cilantro (chopped)
- ½ teaspoon dried chili pepper
- 8 ounces shitake mushrooms (sliced into strips)
- 1 can bamboo chutes (8 ounces)
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
Instructions
- Heat oil in a skillet over medium high heat. Add the ground pork and cook until it is crumbled and begins to brown and become crispy.
- Reduce heat and add garlic, dried chili flakes, mushrooms, and bamboo chutes.
- While the pork is cooking, prepare the fresh ingredients (green onions and cilantro) and set aside.
- Pre-soak the glass noodles in a bowl of hot water for 10 minutes to let them soften. Once softened, add them to a pot of salted boiling water for 1-2 minutes. Glass noodles are delicate, so be sure not to over cook. Once cooked, strain and rinse under cold water.
- Mix together the sauce by combining the soy sauce, fish sauce, lime juice, and sugar.
- Combine all ingredients in a large bowl and gently fold the ingredients into each other.
- Plate and garnish with a dried chili and lime wedges.
Notes
This recipe was adapted from The Kitchn's recipe, which can be found here: http://www.thekitchn.com/thai-recipe-spicy-glass-noodles-with-crispy-pork-175093
