Yum Woon Sen

Name: Yum Woon Sen
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 oz glass noodles, soaked; 1/2 lb ground pork; 1/2 lb raw shrimp, peeled; 1/4 cup lime juice; 3 tbsp fish sauce; 1 tbsp granulated sugar; 4 Thai chilies, sliced; 1 medium shallot, thinly sliced; 1 cup Chinese celery, chopped; 1/2 cup cilantro, chopped

A classic Thai glass noodle salad tossed with ground pork, shrimp, fresh herbs, and a vibrant, spicy lime dressing.

25 minEasyServes 4280 cal/serving

ThaiSaladStovetopStandardHigh ProteinGluten-FreeDairy-FreeNut-FreeEgg-FreeAlcohol-FreeCorn-Free

Ingredients

4 oz glass noodles, soaked
1/2 lb ground pork
1/2 lb raw shrimp, peeled
1/4 cup lime juice
3 tbsp fish sauce
1 tbsp granulated sugar
4 Thai chilies, sliced
1 medium shallot, thinly sliced
1 cup Chinese celery, chopped
1/2 cup cilantro, chopped

Instructions

1

Whisk 1/4 cup lime juice, 3 tbsp fish sauce, 1 tbsp granulated sugar, and 4 sliced Thai chilies together in a large bowl to make the dressing.
2

Bring a pot of water to a simmer over medium heat, cook 1/2 lb ground pork until internal temperature reaches 160°F, about 3 minutes, then transfer to the dressing bowl.
3

In the same pot, boil 1/2 lb peeled raw shrimp until opaque and internal temperature reaches 145°F, about 2 minutes, then add to the bowl.
4

Boil 4 oz soaked glass noodles in the same pot for 2 minutes until translucent, drain well, and chop into shorter strands.
5

Add glass noodles, 1 medium thinly sliced shallot, 1 cup chopped Chinese celery, and 1/2 cup chopped cilantro to the bowl and toss thoroughly before serving.

Questions

How long does Yum Woon Sen keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Yum Woon Sen?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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