Ingredients
| Mung bean sheets spicy salad | |
| 60 g (1 cup) | Mungbean sheets, dried/ Guay-teaw Shanghai |
| 15 g (1 tbsp) | Minced pork |
| 30 g (2 small, 4x3 cm) | Lime |
| 5 g (1 tbsp) | Bird chilli |
| 20 g (½ small, 4x5 cm) | Onion |
| 2 ml (½ tsp) | Fish sauce |
| 30 g (1 cup) | Lettuce |
| 7 g (1 tbsp) | Celery |
| 5 g (1 tsp) | Green onion |
| White chinese cabbage with mung bean noodle soup | |
| 2 g (1 tbsp) | Garlic |
| 45 g (1 cup) | White chinese cabbage |
| 5 g (1 tsp) | Deep fried garlic |
| 15 g (½ cup) | Dried mung bean noodles |
| 5 g (1 tsp) | Celery |
| 2 ml (½ tsp) | Soy sauce |
| 5 g (1 tsp) | Green onion |
| 1 g (¼ tsp) | Ground white pepper |
| 180 g (1½ cups) | Steamed rice |
Cooking Instructions
Mungbean sheets spicy salad (Yum Guay-teaw Shanghai)
Branch dried mung bean sheets in boiled water until they are soft, branch minced pork
and set aside. Chop onion thinly and set aside. Put the lime juice, fi sh sauce and chopped
bird chili into a bowl and blend together. Add soft mung bean sheets, minced pork and
celery, chopped onion and sliced onion to the mixing bowl. Mix all together. Arrange green
lettuce leaves on a plate, ready to serve.
White chinese cabbage with mung bean noodle soup (Gang Jued Pak Gard Khao)
Fill half the pot with water, add coriander roots and garlic, bring to the boil. Add white chinese
cabbage and cook until chinese cabbage is limp. Add mung bean noodles.
Season with soy sauce. Sprinkle with fresh celery, sliced green onion, pepper and fried
garlic. Bring back to the boil and then remove from heat. Ready to serve.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 577 kcal | Energy |
| 10.3 g | Protein |
| 97 mg | Phosphate |
| 769 mg | Sodium |
| 495 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |