Spicy Thai Ramen Noodle Salad Recipe
Or a Seafood Yum Mama
Here’s a recipe for a great spicy Thai ‘salad’ dish that’s quickly whipped up using Ramen style yellow noodles as the base of the dish. This is a totally authentic dish here in Thailand, known as Yum MAMA.
Thai Spicy Yellow Noodle Salad (Yum MAMA)
Serves 4 as a side dish
- 2 packages of dried Ramen style egg noodles (sold as MAMA noodles in Thailand) (each roughly 90 grams)
- 1 cup of clouds ear mushrooms, sliced (see picture below for an illustration of this mushroom if you’re not sure. If you can’t find it, omit.)
- 1 cup of cooked ground pork (just mix the ground pork with a ¼ cup of water and heat to boiling in a frying pan. Cook until cooked through, about 1 minute)
- 1 sliced plum tomato
- 1 medium onion, sliced very thinly
- 1 stalk of celery, sliced finely
- A little iceberg or leaf lettuce
- 5 Tbls of lime juice
- 5 Tbls of fish sauce
- 10 cloves of garlic
- 5 to 10 Thai bird chilies, or to taste (the little spicy ones)
- 2 tsps of sugar
- 1 tsp of MSG (if desired – mostly it would be added in Thailand)
- ½ cup of water or chicken stock
- Drop the noodles in boiling water and cook until softened, about 2 minutes (you don’t want to overcook)
- Transfer the cooked noodles to a mixing bowl
- Cook the mushrooms in a high fry pan with about ¼ cup of water, just as you did for the ground pork. The mushroom slices will take about 2 minutes to cook through
- In a mortar and pestle, crush the chilies and garlic together until they are almost paste like. You could use a small food processor as an alternative to a mortar and pestle, or you could just finely chop the garlic and chilies.
- Add the mushrooms and all remaining ingredients (except for the lettuce leaves) to the mixing bowl with the noodles.
- Taste to check seasoning and add more lime juice, fish sauce, sugar or chili as needed.
- Arrange lettuce leaves on your serving bowl or plate and then pour the noodle salad on the leaves for service.
Cloud Ear Mushrooms
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