June/July 2010 - Coulee Region Women's Magazine

Spicy Glass Noodle Salad(Yum Wun Sen)by Jill PetersonMakes 4 servings.Be sure to assemble this dish right before serving. If it sits too long, the noodlesabsorb too much of the dressing. Serve this salad with lettuce leaves to scoopup the noodles.4 oz. ground pork2 packages (6 oz.) glass noodles (also called bean thread noodles)4 cloves garlic4 shallots, sliced3-4 small red chilies, thinly sliced (more if you like it spicy!)3 scallions, white and green parts, cut into 2-inchpieces and julienned4 T fish sauce3 T lime juice1 tsp sugar2 plum tomatoes, cut into wedges1 cup chopped cilantro1 T dried shrimp (optional)Lettuce leavesCucumber slicesCook the pork in a small sauté pan with ¼ cup water until it is cookedthrough. Set aside.Heat a pot of water to boil for the noodles. While the water is boiling, soakthe glass noodles in cool water for 10 minutes. Drain the noodles and, usingkitchen shears, cut them a few times. When the water is boiling, add theglass noodles and cook for 1-2 minutes. Drain and run cold water over thenoodles. Strain and place in a large bowl. Add the pork, garlic, shallots, chiliesand scallions and toss to combine.In a medium-sized bowl, make the vinaigrette. Whisk together the fishsauce, lime juice and sugar. Check the seasoning, and add more of any of theingredients if necessary.Add the tomato wedges, cilantro and dried shrimp to the salad. Pour thedressing over the salad and toss to combine. Place the salad in the center ofa platter, and arrange lettuce leaves around it. Serve immediately.420 calories, 6g fat, 7g protein, 84g carbohydrate, 2g fiber, 1410mg sodium.DMaura Henn is the manager of Cameron Park Farmers Market.She hopes to see many familiar faces there looking for ingredients forthese wonderful recipes.32 JUNE/JULY 2010 www.crwmagazine.com