| glass noodles |
50g |
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| prawn |
8 pieces, boiled |
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| chicken mince |
100g, boiled |
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| black fungus |
1/4 cup (clean) |
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| spring onion |
2 stems, diced |
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| tomato |
1, thinly sliced |
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| red chillies |
3, chopped (adjust to
taste) |
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| carrot |
1 small, thinly sliced |
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| lettuce |
some, chopped |
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| peanuts |
1tsp, roasted |
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| fish sauce |
1tbsp |
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| lime juice |
2tbsp |
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| salt |
to taste |
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| caster sugar |
1/2 tsp |
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| Method: |
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| Soak black
fungus or wood-ear mushrooms in water for 30 minutes or until soft, thinly
sliced. |
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| Soak
glass noodles in lukewarm water for 15 minutes or until they are soft. |
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| Drain and cook
in boiling water for 3 to 5 minutes. |
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| Drain and
rinse with cold water. |
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| In
a bowl, add fish sauce, red chillies, lime juice, caster sugar and salt, mix
well. |
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should taste the seasoning and adjust according to the taste) |
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| Stir in
chicken, spring onion, tomato, black fungus, carrot, lettuce and mix well. |
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| Now add
glass noodles and prawns, toss everything together. |
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| Garnish
with roasted peanuts on the top. |
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| Serve with
lemon wedges on the side. |
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| (I prefer
it before main meal) |
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| Serves 2. |
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| Note: The authentic taste will come with fish sauce but the substitute is soy sauce. |
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