Yum Woon Sen Glass Noodle Salad
A tangy and spicy Thai salad of silky glass noodles tossed with plump shrimp, ground pork, crunchy vegetables, and a bright lime-fish sauce dressing. Served at room temperature, it is ideal as a light meal or starter.
Ingredients
- 4 oz glass noodles (mung bean vermicelli), soaked 10 min
- 12 oz medium shrimp, peeled, deveined
- 8 oz ground pork
- 2 celery stalks, thinly sliced
- 4 medium shallots, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp dried shrimp
- 1/4 cup fish sauce (gluten-free)
- 1/4 cup fresh lime juice
- 1 tsp granulated sugar
- 2-3 Thai bird's eye chili (or serrano), sliced, thinly sliced
- 1/4 cup fresh cilantro
- 4 cups water
Instructions
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1
Soak 4 oz glass noodles (mung bean vermicelli) in cold water for 10 minutes. Drain, then boil in 4 cups water for 2 minutes until tender but not mushy. Drain and rinse under cold water. Cut into 4-inch lengths with scissors.
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2
In the same pot, bring water back to a simmer. Cook 8 oz ground pork, breaking it up, for 3-4 minutes until no pink remains. Using a slotted spoon, transfer to a large bowl.
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3
Add 12 oz peeled, deveined medium shrimp to the simmering water and cook 2 minutes until pink and curled and cooked through to 145°F (63°C). Transfer to the bowl.
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4
In a small bowl, whisk together 1/4 cup fish sauce (gluten-free), 1/4 cup fresh lime juice, and 1 tsp granulated sugar to make the dressing.
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5
Add the drained noodles to the bowl with the pork and shrimp. Add 4 medium thinly sliced shallots, 2 thinly sliced celery stalks, 1 cup halved cherry tomatoes, 2 tbsp dried shrimp, and 2-3 thinly sliced Thai bird's eye chili (or serrano), sliced.
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6
Pour the dressing over the salad and toss well. Taste and adjust with more fish sauce or lime juice.
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7
Top with 1/4 cup fresh cilantro and serve at room temperature.