Yum Woon Sen

• 8 ounces, weight Mung Bean Thread Noodles (also Called Glass Or Cellophane Noodles)
• 2 Tablespoons Cocktail Peanuts, Chopped
• 1/4 cups Low Sodium Soy Sauce Or Tamari Soy Sauce
• 1/4 cups Fish Sauce (Good Quality; Look For One With Only Fish Or Anchovies And Salt As The Ingredients)
• 1/4 cups Cilantro, Finely Chopped
• 1 whole Large Lime, Juiced
• 2 Tablespoons Rice Vinegar, Unseasoned
• 2 Tablespoons Garlic Chili Sauce
• 4 whole Green Onions, Minced
• 1/2 pounds Ground Pork (can Substitute Ground Chicken Or Ground Turkey)
• Sliced Cucumbers, Ripe Tomato Wedges, And Chopped Lettuce, For Garnish (optional)

1. Place noodles in a large bowl and cover with boiling water. Let soak for at least 10 minutes, or until noodles have softened. Drain and use scissors to cut noodles into 2-inch pieces. Set aside.
2. In a large skillet, lightly dry-toast peanuts over medium heat. Remove, let cool, and roughly chop peanuts. Set aside.
3. In a small bowl, combine soy sauce, fish sauce, cilantro, lime juice, rice vinegar, garlic chili sauce, and green onions. Set aside.
4. Using same large skillet, lightly brown ground meat over medium heat for about 5 minutes, or until cooked throughout. Turn off heat. Add small bowl of sauce and noodles to cooked meat in skillet. Mix well. Add peanuts and adjust seasonings, if desired. You can add cucumber slices, tomato wedges, and chopped lettuce for garnish if desired.
5. Serve warm or at room temperature. Refrigerate any leftovers and consume within 1-2 days. Enjoy!

noodles, peanuts, ubc, ubc, ubc, rice vinegar, garlic chili sauce, green onions, ground pork, cucumbers

Taken from tastykitchen.com/recipes/salads/yum-woon-sen/ (may not work)