Spicy and Tangy Vermicelli Salad with Mushrooms
This Spicy and Tangy Vermicelli Salad, known as Yam Wun Sen, is a refreshing and vibrant dish that combines soft vermicelli noodles with a medley of crisp vegetables and savory mushrooms. The salad is elevated with a tangy dressing made from fresh lemon juice, soy sauce, and a hint of chili powder, creating a perfect balance of hot and sour flavors. Ideal as a light meal or a side dish, this salad can be prepared in just under 30 minutes, making it a perfect choice for a quick and delicious meal that doesn’t compromise on taste.
3
Servings
140
Calories
17
Ingredients
Ingredients
Crisp lettuce
5 (Leaves)
Garlic
1 (Clove, finely chopped)
Cooking oil
1 (Tablespoon)
Coriander leaves
1 (Sprig, finely chopped)
Vegetable stock
4 (Tablespoons)
Medium button mushrooms
2 (Ounces, sliced)
Dry clear vermicelli
4 (Ounces, soaked in water for 20 minutes then drained)
Lemon juice
2 (Tablespoons)
Light soy sauce
3 (Tablespoons)
Chili powder
1/2 (Teaspoon)
Sugar
1 (Teaspoon)
Black fungus mushrooms
2/3 (Cup, pre-soaked)
Button mushroom
2/3 (Cup)
Shallots
2 (Finely sliced)
Spring onion
1 (Chopped)
Celery
1 (Stalk, chopped (with leaves))
Carrot
1 (Small, finely chopped)
Instructions
1
Begin by soaking the dry clear vermicelli in water for about 20 minutes until soft. Once ready, drain and set aside.
2
Prepare the serving dish by lining it with crisp lettuce leaves, creating a fresh base for the salad.
3
Heat a tablespoon of cooking oil in a pan. Add the finely chopped garlic and fry until golden brown, being careful not to burn it. Set aside.
4
In the same pan, pour in 4 tablespoons of vegetable stock. Once hot, add the sliced medium button mushrooms. Cook for just a minute until they begin to soften.
5
Next, add the pre-soaked black fungus mushrooms, chopped celery, finely sliced shallots, chopped spring onion, and finely chopped carrots to the saucepan. Stir well for about another minute until everything is combined and heated through.
6
In a separate bowl, mix together the lemon juice, light soy sauce, chili powder, and sugar to create the dressing.
7
Combine the cooked mushroom and vegetable mixture with the soaked vermicelli in a large bowl. Pour the dressing over the top and toss gently to combine all ingredients evenly.
8
Finally, drizzle the garlic oil over the salad mix, then transfer it onto the prepared lettuce-lined serving dish. Garnish with finely chopped coriander leaves before serving.
Nutrition Information
3.3g
Fat
23.3g
Carbs
4.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy and Tangy Vermicelli Salad with Mushrooms?
Also known as Yam Wun Sen, it is a refreshing dish combining soft vermicelli noodles with crisp vegetables and savory mushrooms in a hot and sour dressing.
How long does it take to prepare this salad?
This recipe can be prepared in just under 30 minutes.
Is this recipe suitable for vegetarians?
Yes, this salad is vegetarian and uses vegetable stock and soy sauce.
How many servings does this recipe make?
This recipe is designed to serve 3 people.
What are the nutritional facts for one serving?
Each serving contains 140 calories, 3.3g of fat, 23.3g of carbohydrates, and 4.7g of protein.
What types of mushrooms are used in this dish?
The recipe uses a combination of medium button mushrooms and black fungus mushrooms.
How do I prepare the vermicelli?
Soak the dry clear vermicelli in water for approximately 20 minutes until soft, then drain before use.
What ingredients are in the dressing?
The dressing is made from lemon juice, light soy sauce, chili powder, and sugar.
How is the garlic prepared for the salad?
One clove of garlic is finely chopped and fried in cooking oil until it reaches a golden brown color.
What is the base of the serving dish?
The serving dish is lined with five crisp lettuce leaves to create a fresh base.
How much vegetable stock is required?
You will need 4 tablespoons of vegetable stock to cook the mushrooms.
What vegetables are included in the salad mix?
The salad includes shallots, spring onion, celery, and carrots.
How much chili powder is used?
The recipe calls for 1/2 teaspoon of chili powder.
What is the recommended garnish?
The dish is garnished with finely chopped coriander leaves.
Does the recipe contain sugar?
Yes, the recipe includes 1 teaspoon of sugar in the dressing to balance the flavors.
How long should the button mushrooms be cooked?
The button mushrooms should be cooked in the stock for just one minute until they begin to soften.
What type of soy sauce is used?
The recipe specifically calls for 3 tablespoons of light soy sauce.
How should the carrots be prepared?
One small carrot should be finely chopped.
What do I do with the garlic oil?
Drizzle the fried garlic oil over the salad mix before transferring it to the serving dish.
How are the shallots sliced?
The two shallots should be finely sliced.
What is the carbohydrate content per serving?
There are 23.3 grams of carbohydrates in each serving.
How much protein is in this salad?
The salad provides 4.7 grams of protein per serving.
Can I use dry black fungus mushrooms?
Yes, the recipe specifies using 2/3 cup of pre-soaked black fungus mushrooms.
How much vermicelli is needed?
The recipe requires 4 ounces of dry clear vermicelli.
Is there any fat in this dish?
Yes, each serving contains approximately 3.3 grams of fat.
What kind of celery is used?
One stalk of celery is used, chopped including the leaves.
How many ingredients are in the recipe in total?
There are 17 different ingredients listed for this salad.
What flavor profile does this salad have?
It has a hot and sour profile, typical of Thai-style vermicelli salads.
Is the garlic fried with the other vegetables?
No, the garlic is fried separately in oil and set aside to be used as a drizzle at the end.
Is this considered a healthy dish?
Yes, it is tagged as healthy and features a low-calorie count with fresh vegetables.