Ingredients (1 portion)
60 – 70 gr Mung Bean Noodle {or Glass noodles, Cellophane noodles}
20 – 30 gr mushroom Champignon {Original used fresh wood – ear mushroom}
20 – 30 gr shrimps (peeled, de-veined and cut in half lengthwise)
20 – 30 gr chicken breast, steamed and cut into fine ribbon
20 – 25 gr red shallots, peels and sliced
10 – 15 gr spring onion or scallion, finely sliced
Dressing
2 1/2 Tbsp fresh squeeze lime juice
2 1/2 Tbsp Low – sodium Light soy sauce
1-5 Red Thai chili, coasely chopped (optional)
A few coriander leaves for garnish and large red chili seeded and cut into fine strips for garnish
Preparation
- Soak the bean vermicelli in warm water for 5-6 minutes, then drain and cut them into 15 cm lenghts. Place them in a kitchen sieve and plunge the sieve containing the noodles into boiling water for 8-10 seconds only. Stir the noodles to prevent from sticking together, drain and rinse under cold running water, shake off any excess water the noodles should only be moist.
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Blanch the mushroom champignon in boiling water for 30 seconds, drain and rinse under cold running water, slices then put aside.
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Cook shrimps in boiling water for 30 seconds estimated, drain and set aside.
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Make dressing by add fresh lime juice, light soy sauce and coasely chopped Thai chili together.
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In a mixing bowl combine the noodles, mushrooms, shrimps, chicken, shallots, spring onion and dressing. Mix gently but throughly until all ingredients are well coated.
Transfer the salad to a serving plate and garnish with coriander spring and chili strips.
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