Yum Woon Sen Unchan (Magic Noodles Salad)

Makes 2 servings

Ingredients

3 Tbsp thaimee dried (dehydrated) butterfly pea flowers

1 qt water

3 oz glass noodles (also called cellophane noodles)

1/2 lb (21-25 count per lb) shrimp

3 oz ground pork

1 cup cherry tomatoes, cut in half

1 shallot or small red onion, thinly sliced

1/4 cup peanuts (or cashews), toasted and crushed

1 Tbsp dried shrimp (optional) 

1 sprig cilantro, chopped (to garnish)

1 Tbsp fresh lime juice (to serve)

Dressing

Thai chilis (to taste) - I use 3 (for medium-hot spice level)

2 cloves garlic

1/4 cup palm sugar (can also use coconut sugar or light brown sugar)

1/2 cup fish sauce

1/2 cup fresh lime juice

Instructions

For the salad:

1. Fill a mixing bowl with water. Add the cellophane noodles. Put the butterfly pea flowers in a sachet (such as one you would use for loose tea) and add to the bowl. Allow to soak overnight (or at least 6 hours). All can be done at room temperature. Once the noodles are done soaking, strain and set aside.

2. In a small sauté pan, add the ground pork and 1/4 cup water. Cook over medium-high heat until the pork is thoroughly cooked (approximately 3 minutes, or until it is no longer pick). Set aside.

3. Bring water to a boil in a medium sized pot. While waiting for the water to boil, set up the ice bath by filling a medium size bowl with ice and water and set aside. Once the water boils, blanch the shrimp until pink, 2 minutes, and use a strainer to immediately remove them and place in the ice bath.

In the same pot, add the noodles. Cook until translucent and in deep blue in color, about 4 minutes (note: the intensity of the color will depend on how long the noodles soaked, and the and water-to-flowers ratio). Once cooked, strain the noodles and immediately rinse with cold water to stop the cooking process, and lower the temperature gradually.

For the dressing:

Using a stone mortar and pestle, pound chilies and garlic until they break up to small pieces and release the aromatic oil. Add in sugar and pound until the sugar is well mixed and pasty. Add fish sauce and fresh lime juice. Mix well with the pestle.

To serve:

Place the noodles on a serving platter. Add in cooked pork, shrimp, shallots, tomatoes, peanuts, and dried shrimp. Once ready to serve, toss with the dressing, and garnish with cilantro. Add some extra lime juice tableside, which will create an even more dramatic color change for the noodles.