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

Method

• [Shio-Koji Soboro] Finely chop the onions.
• Boil plenty of water in a frying pan and add meat.
• Mix using cooking chopsticks.
• When the meat is cooked through, strain in a colander and remove moisture.
• Quickly clean the frying pan with a paper towel.
• 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.
• 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.
• [Yum Woon Sen] Combine ingredients into a bowl.
• Cut the vegetables.
• Remove the shio-koji soboro from the freezer.
• 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.
• 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.
• I used this lime juice, which has a lot of pulp.
• Lime juice is useful when you're trying to make this dish quickly.
• 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.
• I had a lot of recipes using 'Shio-Koji Soboro' so I decided to upload this in detail in 'Shio-Koji Soboro'-.