Woonsen is the Thai name for bean vermicelli. Here in Thailand, woonsen is typically used in salads and you will call the dish yam woonsen. A typical yam woonsen would have shrimps, also call kung in Thai. So you can order yam woonsen kung and get a refreshingly sweet-sour-salty salad with vermicelli and shrimps. In noodle shops, you can also select woonsen as your choice of noodles. In the Philippines, we call these noodles sotanghon and is usually cook stir fried with vegetables and chicken meat. I love to cook stir fried woonsen and add vegetables, usually whatever is at hand. Broccoli is a staple vegetable in my basket each, along with mushrooms and cilantro.
How to cook broccoli and woonsen stir fry:
1. Heat oil in a pan and stir fry the garlic, chili flakes and meat at the same time.
2. When meat has turn white, add the broccoli and stir fry for a minute.
3. Mix all the ingredients for the sauce and add half of it to the broccoli stir fry to cook the broccoli.
4. When broccoli is half cooked, add the woonsen and the rest of the sauce and cook till woonsen is al dente.
Notes: If using dried woonsen, lukewarm water first for about 10 mins. Woonsen cooks very fast so make sure to check that it is still firm to the bite when you remove from.