Hot & sour vermicelli salad (yam wun sen)

Yield: 3 Servings

Measure Ingredient
5 Crisp lettuce leaves
1 Garlic clove; finely chopped
1 tablespoon Cooking oil
1 Sprig coriander leaves finely chopped
4 tablespoons Vegetable stock
2 ounces Medium button mushrooms sliced
4 ounces Dry clear vermicelli noodles soaked in water for 20 minutes until soft, then drained
2 tablespoons Lemon juice
3 tablespoons Light soy sauce
½ teaspoon Chili powder
1 teaspoon Sugar
⅔ cup Black fungus mushrooms pre-soaked
⅔ cup Med. fresh button mushrooms
2 Shallots; finely sliced
1 Spring onion/scallion chopped
1 Celery stalk with leaves chopped
1 small Carrot; finely chopped



Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside. In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.

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