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Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad

Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad

I always stock shio-koji soboro in the fridge. It can be used in many dishes, including making a sweet, salty and sour dressing for your salad without defrosting. It's an easy cellophane noodle salad.

Ingredients: 2 servings

Shio-koji soboro (an amount that's easy to freeze) - Recipe ID: 1865047
Ground pork
500 g
Onion
1/4~1/2 an onion
Shio-Koji - Recipe ID: 1532996 (if not available, 1/2 tablespoon salt)
1.5~2 tablespoons
Sugar
1 tablespoon
Sake
2~3 tablespoons
Yum Woon Sen
Cellophane noodles
40~50 g (1 small portion package)
Peeled shrimp
100 g
◎Julienned cucumbers
1
◎Julienned carrots
4 cm (1/3 carrot)
◎Chopped green onion
2~3 tablespoons (2 sticks green onions)
Shio-koji minced meat (Recipe ID: 1865047)
4 tablespoons
★Chili oil
less than 1 teaspoon
★ Fish sauce
1~1.5 tablespoons
★Sugar
1 teaspoon
★Lime juice (lemon, lime juice)
1 tablespoon
Cilantro
to taste

Steps

1. [Shio-Koji Soboro] Finely chop the onions. Boil plenty of water in a frying pan and add meat. Mix using cooking chopsticks.
2. When the meat is cooked through, strain in a colander and remove moisture. Quickly clean the frying pan with a paper towel.
3. Combine the blanched meat, onion, and seasonings into the frying pan in Step 2. Cook on low-medium heat until the moisture is gone. Place it in a freezer bag once it cools off and freeze.
4. Wait for about 1 hour (after Step 3). Take out the bag from the freezer and crumble the meat apart over the bag. It's easier to take out if you do this.
5. [Yum Woon Sen] Combine ★ ingredients into a bowl. Cut the ◎ vegetables. Remove the shio-koji soboro from the freezer.
6. Boil water in a pot and cook the shrimp over low heat. Using the same water, cook the noodles for 2~3 minutes. Strain using a colander and cut into easy to eat lengths with scissors.
7. While the glass noodles are still warm, combine the ★ ingredients into the bowl in Step 5. Add shrimp, vegetables, soboro and mix. Serve on a plate and top it with as much cilantro as you like.
8. I used this lime juice, which has a lot of pulp. Lime juice is useful when you're trying to make this dish quickly.
9. Chili oil: This is very spicy so if you don't like it spicy, use the milder chunky ra-yu on the right Both have garlic, red chili pepper, and more.
10. I had a lot of recipes using 'Shio-Koji Soboro' so I decided to upload this in detail in 'Shio-Koji Soboro'- Recipe ID: 1865047.

Story Behind this Recipe

I remembered the salted 'soboro' craze from several years ago, and decided to make a frozen food version by blanching minced meat (with homemade 'shio-koji') and seasoning it. It's so useful because since it crumbles, you don't have to go through the trouble of thawing it. Use any amount you need right out of the bag.