Willem loves this dish so I have to make it. The glass noodle is made from bean and is less fattening so this is supposed to be a fairly low fat healthy dish. Vividly I think Jamie Oliver made something similar to this dish and name it fresh asian noodle salad.
The dressing for this dish is rather similar to the Thai green mango salad so if you like that dish, you should try this one too.
Ingredients (for 2-4 depending how much you like to eat it on its own!):
- 100 gram glass noodle – soaked in water until soften (about 15 minutes)
- 2-3 big pieces of wood ear mushroom – soaked in water until soft then thinly sliced
- 6-8 prawns – shell peeled and vein cleaned (you may leave this out if you wish to only use minced meat/pork, or you may add more prawns if you want to serve 4)
- Minced pork/beef – 150 gram
- 1 tomato – slice thinly
- 1 onion – cut into half and slice thinly
- Handful of roasted peanuts – roughly crushed and skin removed
- Few mint leafs and coriander leafs for garnishing
- 3 tablespoon fish sauce – or adjust to taste
- 4 tablespoon lime juice – or adjust to taste
- 3 teaspoon of palm sugar – or adjust to taste
- Handful of coriander leafs with stem – finely chopped
- 4 mint leafs – finely chopped
- 2-4 chili padi – finely chopped (quantity depending on how hot you want the dish to be)
- First start with the dressing, add all ingredients in a bowl and stir to mix well. Leave it aside.
- Boil the ear wood mushroom for 3 minutes, drain and put it into a big mixing bowl.
- Boil the glass noodle for 1 minute (you see it changes from translucent to transparent), remove from the hot water and put straight into cold water. When the noodle has cooled down, drain it and put them into the big mixing bowl.
- Boil the prawns for 1 minute, add the prawns into the mixing bowl.
- Boil the minced pork/beef with half a cup of water for 2 minutes. When the meat is cooked, add the meat to the mixing bowl and add the “beef/pork stock” to the dressing.
- Top the mixing bowl with cut tomatoes and onions, add the dressing, toss well.
- Transfer the salad to your serving plate, sprinkle the peanuts on top and garnish with mint and coriander leafs.