Yam Woon Sen Glass Noodles with Prawns and Pork

What you need

• 60 g (2 oz) dried glass noodles, mung bean vermicelli
• 2 cloves garlic
• 3 Thai bird's eye chillies, or to taste
• 1 tbsp palm sugar, finely chopped, or brown sugar
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 100 g (3 1/2 oz) minced pork
• 8 raw prawns, peeled and deveined
• 1/2 small onion, or 2 shallots
• 1 tomato
• 1 stalk Chinese celery, or a few celery leaves
• 1 spring onion
• 1 handful coriander, leaves and stems
• 2 tbsp roasted peanuts, roughly chopped

Method

Restated from the original video

1. 1

   Soak the noodles in lukewarm water until pliable, about 10 min, then drain.

2. 2

   For the dressing, pound or mince the garlic and chillies, then stir in the sugar, fish sauce and lime juice until the sugar dissolves.

3. 3

   Bring a saucepan of water to a boil. Add the pork with 2 tbsp of water to a small pan over medium heat and cook, breaking it up, until no pink remains, 3-4 min.

4. 4

   Drop the prawns into the boiling water and cook until pink and opaque all through, 1-2 min. Lift them out with a slotted spoon.

5. 5

   Add the noodles to the same water and cook until clear and tender, about 1 min. Drain well and cut them into shorter lengths with scissors.

6. 6

   Thinly slice the onion, cut the tomato into thin wedges, cut the celery into short lengths and slice the spring onion.

7. 7

   Put the warm noodles, pork and prawns in a bowl and pour over most of the dressing. Toss so the noodles soak it up.

8. 8

   Add the onion, tomato, celery, spring onion and coriander and toss again. Taste and add the rest of the dressing if needed.

9. 9

   Pile onto a plate, scatter over the peanuts and serve straight away.

Imported from mayakitchenette.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.