Yum Woon Sen (Mung Bean Noodle Salad)

1. 1

   Make salad dressing first. Squeeze 2 large fresh limes into a bowl. Add about 3 to 4 tbsp fish sauce and mix. Set aside.

2. 2

   Soak cellophane noodles in cold water for at least 10 minutes.

3. 3

   Toast dried chili peppers in a pan until they just turn dark and set aside. Toast peanuts until they are crunchy and slightly darken. Set aside.

4. 4

   Bring 1 cup of chicken broth to a boil in a deep frying pan. Add prawns and cook until done. Add the cellophane noodles and cook until translucent (approximately 2 minutes). Take off heat and put cooked ingredients into a large bowl.

5. 5

   Add the diced vegetables to the cooked ingredients. Add salad dressing and toss until well mixed.

6. 6

   Taste. Add more lime juice or fish sauce to your liking.

7. 7

   Serve with lettuce on the side and garnish with toasted peanuts and dried chili peppers.

* Per serving · 4 servings · Values may vary.