Yum-woonsen

INGREDIENTS:

KOMEYA Sotanghon, pre soaked in water
8-12 medium-sized Shrimp, shelled and deveined
3pcs Shallots, thinly sliced
1/2 small Tomato, diced
1 tbsp Cilantro leaves, coarsely chopped
1 tbsp Mint leaves, coarsely chopped
2 tbsps Roasted cashew nuts (or roasted peanuts), pounded

DRESSING INGREDIENTS:

1 pc Garlic, finely minced
1 1/2 tbsps Fish sauce
1 tbsp Sugar or to taste
2 tbsps Warm water
1 tbsp Lime juice, or to taste
1 tbsp Thai sweet chili sauce

PROCEDURE:

  1. Soak the dry rice noodles with warm water for about 10 minutes (until soft). Discard the water, drain dry and set aside (use 4 oz of them for this recipe).

  2. Boil some water and add in the noodles and cook according to the package instruction (a couple of minutes or until the noodles are just cooked through but not mushy). Remove the noodles and drain.

  3. Using the same water, boil the shrimp until they are completely cooked. Remove and set aside.

  4. Mix all the ingredients in the Dressing well (make sure the sugar is completely dissolved), set aside.

  5. In a salad bowl, mix the rice noodles, shrimp, shallots, tomato, cilantro, and mint with the Dressing. Toss to blend well.

  6. Add the roasted cashew nuts, stir to combine well. Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving.