Glass noodle salad with tofu (Yum woon sen taohu) from Rosa's Thai Café: The Vegetarian Cookbook (page 77) by Saiphin Moore

  • shallots
  • limes
  • onions
  • tomatoes
  • oyster mushrooms
  • enoki mushrooms
  • Asian celery
  • firm tofu
  • Golden Mountain seasoning sauce
  • red bird's eye chiles
  • mung bean vermicelli noodles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on May 26, 2022

    This was good, although likely hampered by our approximations of the proportions (too much celery!!). Used one long red Chile and an Indian green chile, since we didn’t have birds eyes, and that was a good spice level for us. Omitted enoki mushrooms and added edamame.

  • Livia on December 30, 2021

    U didn't have the golden mountain seasoning sauce so instead used light soy sauce + vegetable bouillon + sugar as suggested here: I used 2 nests of noodle as the quantity seemed too little. I increased quantities x4 and it's a nice lunch for 3-4 although I would use less onion and sugar next time

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