Yum Woon Sen Glass Noodle Salad

Name: Yum Woon Sen Glass Noodle Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
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

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.

35 minEasyServes 4300 cal/serving

ThaiSaladStovetopStandardLow CarbGluten-FreeDairy-FreeLow-SodiumAlcohol-FreeCorn-Free

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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

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.
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.
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.
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.
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.
6

Pour the dressing over the salad and toss well. Taste and adjust with more fish sauce or lime juice.
7

Top with 1/4 cup fresh cilantro and serve at room temperature.

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Questions

Can I skip the soak in Yum Woon Sen Glass Noodle Salad?

Step 1 reads: "Soak 4 oz glass noodles (mung bean vermicelli) in cold water for 10 minutes." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

Can I use frozen shrimp instead of shrimp in Yum Woon Sen Glass Noodle Salad?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Yum Woon Sen Glass Noodle Salad uses 12 oz medium shrimp, peeled, deveined.

Can I make Yum Woon Sen Glass Noodle Salad less spicy?

Yes. The heat in Yum Woon Sen Glass Noodle Salad comes from 2-3 Thai bird's eye chili (or serrano), sliced, thinly sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes.

Is Yum Woon Sen Glass Noodle Salad low-carb?

A serving of Yum Woon Sen Glass Noodle Salad carries 20 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 100 percent of the budget; against a moderate 100 g low-carb day it is 20 percent.

Does Yum Woon Sen Glass Noodle Salad contain shellfish?

Yes: 12 oz medium shrimp, peeled, deveined and 2 tbsp dried shrimp. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Yum Woon Sen Glass Noodle Salad keep?

The base of Yum Woon Sen Glass Noodle Salad is noodles, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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