Hot and Sour Vermicelli Salad (Yam Wun Sen)

This vibrant Hot and Sour Vermicelli Salad, known as Yam Wun Sen, is a refreshing and flavorful dish that balances sweet, sour, and spicy notes. The dish features tender clear rice noodles tossed with crisp vegetables like button mushrooms, carrots, and celery. A simple dressing of lemon juice, soy sauce, chili powder, and sugar creates a tangy profile that coats the noodles perfectly. It is light yet satisfying, making it an ideal choice for a quick lunch, a picnic side, or a healthy dinner option. The combination of textures from the crunchy fresh vegetables and soft noodles provides a delightful eating experience.

Cooking Method: Frying

Cuisine: Thai

Courses: Salads

Difficulty: Intermediate

Servings: 3

Calories: 53.4

Dietary: Vegan, Vegetarian

Description

This vibrant Hot and Sour Vermicelli Salad, known as Yam Wun Sen, is a refreshing and flavorful dish that balances sweet, sour, and spicy notes. The dish features tender clear rice noodles tossed with crisp vegetables like button mushrooms, carrots, and celery. A simple dressing of lemon juice, soy sauce, chili powder, and sugar creates a tangy profile that coats the noodles perfectly. It is light yet satisfying, making it an ideal choice for a quick lunch, a picnic side, or a healthy dinner option. The combination of textures from the crunchy fresh vegetables and soft noodles provides a delightful eating experience.

Ingredients

5 Crisp Lettuce leaves
1 Garlic Clove; finely chopped
1 tablespoon Cooking oil
1 Sprig Coriander leaves

Directions

1
Soak the dry clear vermicelli noodles in hot water for 20 minutes until soft, then drain thoroughly.
2
Line a serving dish with the crisp lettuce leaves and set aside.
3
Heat the cooking oil in a saucepan over medium heat.
4
Fry the finely chopped garlic clove in the oil until golden brown, then remove from heat and set aside.
5
In a separate saucepan, heat the vegetable stock until simmering.
6
Add the sliced button mushrooms and black fungus mushrooms to the stock and cook for one minute.
7
Add the chopped carrot, celery, shallots, and spring onion to the pan.
8
Stir in the drained vermicelli noodles, lemon juice, light soy sauce, chili powder, and sugar.
9
Stir all ingredients together for approximately one minute until thoroughly mixed and heated through.
10
Pour the noodle mixture over the lettuce-lined serving dish.
11
Drizzle with the reserved fried garlic and oil.
12
Garnish with fresh coriander leaves before serving.

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

Ensure the black fungus mushrooms are pre-soaked in warm water until soft before using them in the recipe.

Adjust the amount of chili powder to suit your preferred level of spiciness.

You can substitute button mushrooms with other fresh mushrooms like shiitake or enoki for a different texture.

Serve immediately to enjoy the best texture of the noodles and vegetables.

If you do not have vegetable stock, you can use water with a bouillon cube for flavor.

Keywords: thai, salad, vermicelli, noodles, hot, sour, vegan, vegetarian, rice noodles, lemongrass, soy sauce, chili, fresh, light, healthy, asian, side dish, quick, easy, summery

Read it online: https://www.chefs-mate.com/recipe/hot-and-sour-vermicelli-salad-yam-wun-sen-3/