Hot & Sour Vermicelli Salad (Yam Wun Sen)

Name: Hot and Sour Vermicelli Salad (Yam Wun Sen)
Yield: 3
Cuisine: Thai
Ingredients: lettuce leaves; garlic cloves; vegetable oil; cilantro; vegetable stock; mushrooms, button; rice vermicelli; lemon juice; soy sauce, light; chili powder; sugar; mushrooms; mushrooms, button; shallots; scallions, spring or green onions; celery stalks; carrots

YIELD

3 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

Garnish

EACH LETTUCE LEAVES *

EACH GARLIC CLOVES
finely chopped

TABLESPOON VEGETABLE OIL

SPRIG CILANTRO
finely chopped *

Yam

TABLESPOONS VEGETABLE STOCK

OUNCES MUSHROOMS, BUTTON
sliced

OUNCES RICE VERMICELLI
soaked in water for 20 minutes until soft, then drained *

TABLESPOONS LEMON JUICE

TABLESPOONS SOY SAUCE, LIGHT

TEASPOON CHILI POWDER

TEASPOON SUGAR

⅔

CUP MUSHROOMS
black fungus, presoaked *

⅔

CUP MUSHROOMS, BUTTON

EACH SHALLOTS
finely sliced *

EACH SCALLIONS, SPRING OR GREEN ONIONS
or scallion, chopped

EACH CELERY STALKS
with leaves, chopped

SMALL CARROTS
finely chopped

Directions

Line a serving dish with lettuce and set aside.

Fry the garlic in the oil until golden brown and set aside.

In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed.

Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.