Recipes

Yum Woon Sen

This Thai noodle salad is full of beautiful flavor.

2 Tbsp vegetable oil
1 lb duBreton Natural Ground Pork
6-oz package bean thread (or glass) noodles (try KA•ME® Bean Threads)
4 green onions, sliced into thin rounds
2 carrots, shredded
2 Tbsp roughly chopped cilantro
Pinch or two (to taste) of red chili flakes or minced Thai red chili
3 Tbsp DLM Extra-Large Peanuts, roughly chopped
3 Tbsp soy sauce
3 Tbsp fish sauce
3 Tbsp sugar
3 Tbsp lime juice
GARNISH IDEAS: chopped peanuts, cilantro, lime wedges

In a wok or large sauté pan, heat the oil and cook pork over medium-high heat, stirring frequently to break pork into tiny crumbles. Cook an additional 3 to 5 minutes, stirring less frequently, until pork turns deeply golden and crispy. Set aside.

While the pork cooks, set noodles in a bowl and cover with hot water to soak. Let them sit until softened, about 10 minutes.

Bring a pot of water to a boil. Drop in the noodles and cook for 1 to 2 minutes, until the noodles are stretchy and tender.
Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of
noodles 3-4 times—this makes the long noodles easier to eat.

Combine noodles, pork, green onions, shredded carrots, cilantro, chili, and peanuts in a large bowl. Whisk together soy
sauce, fish sauce, sugar, and lime juice in a small bowl. Pour sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Garnish as desired. Best eaten the day it’s made.

SERVINGS: Serves 4

ALLERGENS: Fish, Wheat, Soy, Peanuts

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