This vibrant Hot and Sour Vermicelli Salad, known as Yam Wun Sen, is a classic Thai dish that bursts with flavor. It combines soft glass noodles with a medley of fresh vegetables like mushrooms, carrots, and celery. The dressing is a perfect harmony of tangy lemon juice, salty soy sauce, and a kick of chili powder. The texture is delightful, featuring crisp lettuce leaves, tender noodles, and crunchy vegetables. It’s an excellent choice for a light lunch, a refreshing side dish, or a quick dinner. The balance of hot and sour notes makes it incredibly appetizing and refreshing. Serve it immediately to enjoy the best texture and flavor.
Hot-and-Sour-Vermicelli-Salad-Yam-Wun-Sen_1
Description
This vibrant Hot and Sour Vermicelli Salad, known as Yam Wun Sen, is a classic Thai dish that bursts with flavor. It combines soft glass noodles with a medley of fresh vegetables like mushrooms, carrots, and celery. The dressing is a perfect harmony of tangy lemon juice, salty soy sauce, and a kick of chili powder. The texture is delightful, featuring crisp lettuce leaves, tender noodles, and crunchy vegetables. It&# 226;ÂÂs an excellent choice for a light lunch, a refreshing side dish, or a quick dinner. The balance of hot and sour notes makes it incredibly appetizing and refreshing. Serve it immediately to enjoy the best texture and flavor.Ingredients
Directions
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Soak the dry clear vermicelli noodles in warm water for about 20 minutes until soft, then drain well.
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Prepare the vegetables: slice the button mushrooms, finely chop the carrot, celery, and spring onion, and finely slice the shallots.
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Line a serving dish with the crisp lettuce leaves and set aside.
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Heat the cooking oil in a small pan over medium heat.
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Fry the finely chopped garlic until golden brown and fragrant, then set aside with the oil.
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In a saucepan, heat the vegetable stock over medium-high heat.
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Add the sliced button mushrooms and cook for 1-2 minutes until slightly tender.
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Add the drained vermicelli noodles, black fungus mushrooms, carrot, celery, spring onion, and shallots to the saucepan.
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Stir in the lemon juice, light soy sauce, chili powder, and sugar.
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Toss everything together for about one minute until the vegetables are heated through and well-coated with the dressing.
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Pour the hot noodle mixture over the lettuce-lined serving dish.
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Drizzle the fried garlic and oil over the top.
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Garnish with fresh coriander leaves and serve immediately.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 53.4kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 6.4mg1%
- Total Carbohydrate 3.9g2%
- Dietary Fiber 1.8g8%
- Sugars 1.0g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a spicier kick, increase the amount of chili powder or add fresh chopped bird's eye chilies.
Ensure the vermicelli noodles are well-drained to prevent the salad from becoming too watery.
You can substitute button mushrooms with oyster or shiitake mushrooms for a different texture.
This salad is best served warm or at room temperature. Do not refrigerate for long as the noodles may absorb too much liquid.
If you cannot find black fungus mushrooms, you can omit them or substitute with wood ear mushrooms.
