Mung bean noodles salad
This quick and easy mung bean noodles salad is my variation on Yum Woon Sen, a Thai bean thread noodle salad that is often served with either prawns or ground chicken. The noodles are made of mung bean or potato starch and are also known as ’cellophane’ / ‘glass’ noodles because of their clear appearance. They only need about a minute in boiling water and they’re done.
The salad can be eaten warm or cold, perfect for a BBQ or picnic.
What you’ll need
- 2 small bundles of mung bean/glass noodles
- 3 shallot onions, finely sliced
- 8 fresh prawns, peeled, deveined and butterflied
- 1 fresh Thai chilli, finely sliced
- 1 stalk of spring onion, finely sliced about 4cm length ways
- 1 carrot, julienned
- A handful of chopped coriander
- A handful of cooked edamame (soy) beans
- Chopped roasted peanuts for garnish
For the dressing
- Juice of ½ lemon
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- ½ tsp sugar
How to make your noodles salad
- Mix all the ingredients for the dressing in a small bowl until the sugar has dissolved and set aside.
- Soak the mung bean noodles in boiling water for about 1-2 minutes. Drain and set aside.
- In a saucepan/ wok, brown the shallots in a tablespoon of oil then toss in the prawns and fry for a further 3 minutes or until just cooked. Remove from heat to cool for another minute.
- Toss the mung bean noodles into the saucepan/ wok together with the Thai chilli, spring onion, julienned carrot, coriander, edamame beans and dressing.
- Spoon the noodles into a large serving bowl and serve warm with chopped peanuts on top.
Yields 2 starter servings