Yum Woon Sen (Glass Noodle Salad)
A Thai lunch built around glass noodles and ground pork — on the table in 25 minutes.
✓ USDA-verified nutrition data
300 calories
24g protein
28g carbs
10g fat
3g fiber
Ingredients
- 4 oz Glass noodles
- 1/2 lb Ground pork
- 1/2 lb Shrimp
- 3 stalks Celery
- 1/2 Red onion
- 1/4 cup Lime juice
- 3 tbsp Fish sauce
- 3 Thai chilies
- 1 tsp Sugar
- 2 tbsp Roasted peanuts
Steps
- Soak the glass noodles in warm water for 10 minutes until pliable, then boil 2 to 3 minutes until transparent. Rinse under cold water immediately. This stops the cooking and keeps the noodles springy instead of gummy.
- Brown the ground pork in a dry skillet, breaking it into small crumbles. Add the shrimp and cook just until pink. Drain off any excess liquid; a watery yum is a sad yum.
- Whisk the lime juice, fish sauce, and sugar with the minced chilies. Taste it. Yum dressing should make your mouth water before it even touches the noodles.
- Toss the noodles with the warm pork and shrimp, then the dressing, sliced celery, and red onion. The warm meat slightly wilts the vegetables, which is exactly what you want.
- Top with roasted peanuts and serve warm or at room temperature. Yum woon sen is best the day it is made. The noodles drink up dressing as they sit.