Mushroom Glass Noodle Salad

Ingredients

2½ ounces mung bean starch vermicelli
1 lime, juiced 
2 tablespoons brown coconut sugar
2 tablespoons fish sauce
2 cloves garlic, chopped
1 cup thinly sliced red onion
1 cup thinly sliced celery 
1 thai bird's eye chili, chopped (optional) 
1 tablespoon olive oil
1 pound sliced mushrooms such as shiitake, king oyster, or beech 
½ cup chopped cilantro (optional) 
¼ cup chopped roa sted peanuts (optional) 
Salt to taste

Directions

1. Bring 1.5 quarts of water to a boil. Place the vermicelli in a heatproof bowl. Pour enough boiling into the bowl to cover the vermicelli. Set aside for 15 minutes. 

2. In a large bowl, mix together the lime juice, sugar, fish sauce, garlic, onion, celery and chili (if using) until the sugar is dissolved. Set aside. 

3. In a large skillet over medium heat cook olive oil for 1 minute. Add mushrooms and cook for 5 minutes or until golden, stirring frequently. Remove from heat and add into the onion mixture. 

4. Once the noodles have soaked for 15 minutes, drain and toss into the mushroom mixture. Add chopped cilantro and peanuts if desired. Taste and adjust salt as needed.

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Quick Tips

• Shiitake mushrooms contain vitamins B2, B3, B6 and B7. 

• This salad is a dish from Thailand also known as Yum Woon Sen. Typically, this dish is made with ground pork and shrimp. 

• Regular brown sugar and maple syrup can be used as a substitute for the coconut sugar in this recipe. Soy sauce or Yondu vegetable umami sauce can be used as a substitute for fish sauce to make this vegetarian.