Thursday, February 14, 2013

In The Kitchen: Yum Woo Sen

Etsy $18
Happy Valentine's Day! 
If your sweetheart forgot to make dinner reservations (Or like me, you would rather stay in on this day of luuuurv), here is a delicious and quick Thai dish to whip up. Chances are, you already have most of the ingredients in your fridge. 
Yum Woo Sen has classic spicy Thai flavors over glass noodles with crispy pork. It is usually served cold, but I prefer it warm (cold meals are for lunch).  This recipe usually calls for dried shrimp, however that freaks me out. You could easily add recently deceased shrimp if your heart desires, but I wouldn't recommend putting it in place of the crispy pork. The pork makes this dish. 

Yum Woo Sen
(serves 4-6)
1 lb ground pork (You can usually ask the meat counter to ground it for you)
12 oz package Glass Noodles
2 tbsp grapeseed oil (can substitute canola)
5-6 green onions diced
2 tbsp chopped cilantro
2 tbsp chopped mint
1/4-1/2 tsp red pepper flakes (add as much as you like depending on desired spice level.)
3 tbsp peanuts, chopped +more for garnish
4 tbsp soy sauce
4 tbsp fish sauce
4 tbsp sugar
3 tbsp fresh lime juice

Heat grapeseed in a saute pan. Once hot, add the ground pork and stir until broken up into small pieces. Once in small bits, let sit and stir occasionally until dark brown and crispy. Drain fat and set aside
Boil water and cook noodles according to package directions. 
While the noodles cook, whisk together the lime juice, soy sauce, fish sauce, sugar and green onion. Let sit. 
Once noodles are done, put the pork back on a medium flame, add drained noodles, sauce, mint, cilantro and peanuts. Toss until warmed through and all the noodles are well coated. 
Serve with peanut garnish. Viola! 

Hope you have a fabulous Valentine's Day! I've got Mr. Fonty in the kitchen tonight. It's the one day a year he cooks, and nothing makes me happier than drinking a glass of red wine watching him turn dinner into a precise science experiment. Love you, boo!

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