Spicy glass noodle salad (Yam wun sen)
| ½ Cup | Glass noodles |
| ¼ Cup | Pork Mince (some fat included) |
| 3 | Prawns |
| 1/3 | Tomato, deseeded and thickly cut (approx. 6mm) |
| 2 | Chinese celery (sort of baby celery, leaves and all) |
| 1 Tab | Roasted Peanuts |
| Seasoning | |
| ½ Tab | Fish Sauce |
| 1 Tab | Lime juice |
| ½ Tab | White sugar |
| 1 clove | Garlic, finely sliced |
| 2 | Bird’s eye chilli |
| 1 | Coriander root (optional) |
| 1 Tsp | Pickle garlic juice (will need to nail this one down) |
- In a mortar OR finely chopping (a lot easier but not traditional) combine seasoning garlic and chilli
- Combine the remaining seasoning ingredients in the bowl, taste and season accordingly. Set aside.
- Fry in wok pork mince and cook until it is done
- Add prawns and cook briefly until the prawns start to show pink
- Add chicken stock and bring to the boil
- Add tomato and Chinese celery and quickly toss. If the mix has dried out too much add more stock
- Add glass noodles and stir quickly until the noodles turn transparent. Take off the heat and combine in a bowl with the seasoning. Taste and adjust as required.