Yum Woon Sen with Shrimp (Glass Noodle Salad with Shrimp

• Seafood

  • 12 Shrimp, large

• Produce

  • 1/2 bunch Cilantro
  • 1 Green onion
  • 1 Julienne bell peppers
  • 1 Julienne carrots
  • 1 Julienne cucumbers
  • 4 Limes, juice of
  • 1 Mint, leaves
  • 1/4 cup Peanuts, dry roasted toasted
  • 1 Serrano pepper
  • 1 Shallot, small

• Condiments

  • 5/16 cup Fish sauce

• Pasta & Grains

  • 2 bundles Mung bean noodles

• Baking & Spices

  • 2 1/2 tsp Sugar

• Oils & Vinegars

  • 1/2 tsp Sesame oil

Found on spoonforkbacon.com

Description

Ingredients

• 2 bundles mung bean noodles (clear vermicelli)
• 1/2 teaspoon sesame oil
• 1/4 cup plus 1 tablespoon fish sauce
• juice of 4 limes
• 2 1/2 teaspoons sugar
• 1 small shallot, thinly sliced
• 1 serrano pepper, thinly sliced OR 1 1/2 teaspoons crushed red pepper flakes
• 1/4 cup dry roasted peanuts, toasted
• 1/2 bunch cilantro
• 1 green onion, thinly sliced
• 12 large poached shrimp
• optional:
• mint leaves
• julienne carrots
• julienne cucumbers
• julienne bell peppers

Directions

• 1. Fill a pot with water and bring to a boil. Place noodle bundles into a large bowl and pour boiling water over bundles, submerging completely. Allow noodles to sit for 5 to 7 minutes or until soft and pliable. Drain, rinse under cold water and toss in sesame oil. 2. Place fish sauce, lime juice and sugar into a large mixing bowl and whisk together. Top with noodles and remaining ingredients. 3. Toss everything together until noodles are well coated. Finish with cracked black pepper and serve with lime wedges.