Yum Woon Sen | Dorothy Lane Market

Yum Woon Sen

PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters
Bean thread noodles are also called "glass noodles" because they're transparent when cooked. Control your spice level in this recipe, also called Spicy Glass Noodles with Ground Pork, by adding more (or less) of the red chili flakes and minced Thai red chili. Garnish with additional chopped peanuts, cilantro, and lime wedges. 
Spicy Glass Noodles with Ground Pork

INGREDIENTS

  • 2 Tbsp vegetable oil
  • 1 lb duBreton Natural Ground Pork
  • 6 oz package of bean thread (or glass) noodles
  • 4 green onions, sliced into thin rounds
  • 2 carrots, shredded
  • 2 Tbsp roughly chopped cilantro
  • Pinch of red chili flakes or minced Thai chili
  • 3 Tbsp DLM Extra-Large Peanuts, roughly chopped
  • 3 Tbsp soy sauce
  • 3 Tbsp fish sauce
  • 3 Tbsp sugar
  • 3 Tbsp lime juice

INSTRUCTIONS

1
In a wok or large sauté pan, heat the oil and cook pork over medium-high heat, stirring frequently to break pork into tiny crumbles. Cook an additional 3 to 5 minutes, stirring less frequently, until pork turns deeply golden and crispy. Set aside.
2
While the pork cooks, set noodles in a bowl and cover with hot water to soak. Let them sit until softened, about 10 minutes.
3
Bring a pot of water to a boil. Drop in the noodles and cook for 1 to 2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3-4 times—this makes the long noodles easier to eat.
4
Combine noodles, pork, green onions, shredded carrots, cilantro, chili, and peanuts in a large bowl.
5
Whisk together soy sauce, fish sauce, sugar, and lime juice in a small bowl. Pour sauce over the noodles.
6
Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Garnish as desired. Best eaten the day it’s made.

IN THIS RECIPE

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Yum Woon Sen

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 4

INGREDIENTS

  • 2 Tbsp vegetable oil
  • 1 lb duBreton Natural Ground Pork
  • 6 oz package of bean thread (or glass) noodles
  • 4 green onions, sliced into thin rounds
  • 2 carrots, shredded
  • 2 Tbsp roughly chopped cilantro
  • Pinch of red chili flakes or minced Thai chili
  • 3 Tbsp DLM Extra-Large Peanuts, roughly chopped
  • 3 Tbsp soy sauce
  • 3 Tbsp fish sauce
  • 3 Tbsp sugar
  • 3 Tbsp lime juice

INSTRUCTIONS

1
In a wok or large sauté pan, heat the oil and cook pork over medium-high heat, stirring frequently to break pork into tiny crumbles. Cook an additional 3 to 5 minutes, stirring less frequently, until pork turns deeply golden and crispy. Set aside.
2
While the pork cooks, set noodles in a bowl and cover with hot water to soak. Let them sit until softened, about 10 minutes.
3
Bring a pot of water to a boil. Drop in the noodles and cook for 1 to 2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3-4 times—this makes the long noodles easier to eat.
4
Combine noodles, pork, green onions, shredded carrots, cilantro, chili, and peanuts in a large bowl.
5
Whisk together soy sauce, fish sauce, sugar, and lime juice in a small bowl. Pour sauce over the noodles.
6
Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Garnish as desired. Best eaten the day it’s made.

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