Cellophane noodle salad with oyster mushrooms (Yam wun sen) from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (page 144) by Jeffrey Alford and Naomi Duguid

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Notes about this recipe

  • sosayi on June 01, 2018

    A really refreshing summer noodle salad. Once I got the dressing balanced I quite enjoyed it, but I would say that (for us) equal parts lime juice and fish sauce was too heavy on the lime end. I'd start with perhaps 2-3 T of lime with 3-4 T of fish sauce and go from there (cutting back on quantities of both as it was a bit too much dressing overall, but keeping sugar the same). Broiling technique for the oyster mushrooms worked well, too, and they were a great crispy addition.

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