Yam Woonsen - Meat Free Monday
Bright and fresh, this great Thai salad can be served as part of a Thai meal or eaten on its own for lunch.
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Cooking tools:
- Steamer basket
- Kitchen scale
- Skillet
- Colander
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Measuring spoon
- Serving platter
Ingredients
- 80-100 g dried vermicelli/glass noodles or 150 g fresh glass noodles
- handful of cashew nuts
- 100 g mushrooms
- 2 small shallots/spring onions
- ¼ carrot
- 1 tomato, chopped
- 1 small bunch Chinese celery
- handful of coriander leaves
- 3-5 bird’s eye chillies
- juice of a smallish lime
- 1 tablespoon light soy sauce
- splash of water
- ¼ teaspoon sugar (optional)
- celery leaves or lettuce, to serve
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