Bean Thread

2 oz Mung bean thread noodles

4 Or 5 medium raw prawns,

-shelled, deveined 3 tb Fresh lime juice

2 1/2 tb Fish sauce

3/4 ts Sugar

1 Or 2 medium button

-mushrooms, thinly sliced 1 Celery stalk, thinly sliced

1 Green onion, sliced into 1/2-inch lengths

1 tb Coarsely chopped coriander

1 hour, until soft. Using a strainer to hold the noodles, dip them into boiling for 1 second. Remove and immediately dip into ice water to stop the cooking. Drain well and set aside. Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well. Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green onions and coriander leaves. Arrange the salad on a bed of lettuce and serve immediately. PER SERVING:

105 calories,

5 g protein,

15 g carbohydrate,

0 g fat,

32 mg cholesterol,

912 carbohydrate,

1 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.