Yum Woon Sen Salad Recipes

Steps:

• Soak mung bean noodles in warm water for 15 minutes. Drain and cut into short lengths and place in a bowl. Pour hot water over the noodles and soak for another 5 minutes. Drain in a colander, and rinse with cold water to separate the noodles. Let stand in the colander until ready to use.
• Cook ground turkey with a little water over medium heat. When brown, drain any excess water, and place in a large mixing bowl. Let cool 5 minutes.
• Mix dressing ingredients in a small bowl, and taste for proper balance of sweet/sour/salty/spicy. Adjust if necessary. Pour dressing over cooked ground turkey and toss lightly.
• Add noodles and stir until well mixed. Taste and adjust if necessary.
• Add carrot, celery, shallot, green onion, cilantro, and 1/2 cup of peanuts. Toss well.
• Divide lettuce and cabbage on serving plates. Place noodle mixture on top, and sprinkle with remaining peanut, and chili flakes.

Steps:

• 1. Make the dressing first, combine all the ingredients in a small bowl. Use warm water to help the sugar dissolve, then put the dressing in the fridge to cool off.
• 2. Saute the shrimp over medium high heat in a little oil with salt and pepper.
• 3. Heat a medium-sized pot of water, it should NOT be boiling. Add the glass noodles and allow them to soften, it shouldn't take more than a few minutes. Taste them to make sure they are soft, but not mushy. Then dump their warm water and cool them off with some ice cubes and cold water. You want to stop them from cooking and cool them off for the salad.
• 4. Let noodles drain really well before you add the dressing.
• 5. In a large bowl, combine all the ingredients and pour the dressing over it. Toss it well so the dressing gets to all the noodles.
• 6. Sprinkle the crushed peanuts over the top and Its ready to eat.