1 stalk Chinese celery or 2 inner small stalks and leaves of regular celery
100 gram ground pork
6 medium shrimp
1/4 cup roasted peanuts
Directions: Yam Woon Sen Recipe
STEP 1.Soak noodles in temperature water for 7-10 minutes till soft and pliable, then drain the noodles and cut them with scissors 2-3 times to shorten them.
STEP 1.Place dried shrimp in a very tiny heatproof bowl, cowl with a quandary, and let sit for 3-4 minutes to melt. Place tomato, onion, and Chinese cabbage into an outsize bowl. Once the dried shrimp area unit prepared, drain and pound them in a very mortar and pestle till they
STEP 1.Cut cilantro stems into tiny chunks and place within the mortar and pestle alongside garlic and chilies; pound into a paste. Add palm sugar and pound till dissolved. Add two tbsp of the fish sauce and juice and stir to combine.
STEP 1.Bring a pot of water to a boil, add glass noodles, and cook for two minutes. Add shrimp into the remaining liquid and cook for 30-45 seconds or till they
STEP 1.Once the water boils, add the pork alongside one tsp of fish sauce and stir till absolutely grilled. Use a slotted spoon to get rid of the pork from the liquid and place it into the blending bowl.
STEP 2.Add noodles into the blending bowl, pour the dressing over, and quickly toss to mix. Toss in cilantro leaves and plate. Sprinkle with peanuts and serve straight off.
calories per serving
91 g Fat141 g Protein117 g Carbs15 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment