Refreshing 20-Minute Yum Woon Sen (Thai Glass Noodle Salad)

Too hot to turn on the oven? This Yum Woon Sen is for you.

It is the ultimate fresh and light dinner. You get juicy shrimp and zesty lime in every bite. This is exactly what your summer needs right now.

Why You’ll Love This Recipe

This Yum Woon Sen is a total winner. It is perfect for a healthy reset after a long week. You only need 20 minutes to make it. It feels like a fancy restaurant meal at home. Your friends will be so impressed by this dish.

The balance of spicy, sour, and salty is addictive. It is naturally gluten-free because of the mung bean noodles. You can eat a big bowl and feel amazing. It is light enough for the hottest summer days. You will want to make this every week.

How to Make It

Making this salad is incredibly simple. You just soak, boil, and toss. Even a beginner can master this recipe quickly. The fast cooking time keeps your kitchen cool. You will love how easy the cleanup is today.

Ingredients You’ll Need

Most of these items are pantry staples or easy to find. Fresh lime is the secret to success here.

• 100g dried glass noodles (mung bean vermicelli)
• 150g minced pork
• 12 large shrimp, peeled and deveined
• 2 tablespoons dried shrimp, rinsed and chopped
• 3 tablespoons fresh lime juice
• 3 tablespoons fish sauce
• 1 teaspoon granulated sugar
• 3 Thai bird’s eye chilies, finely minced
• 2 cloves garlic, minced
• 1/2 small white onion, thinly sliced
• 2 stalks celery, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves
• 2 tablespoons roasted peanuts, crushed

Step-by-Step

1. Soak the dried glass noodles in room temperature water for 10-15 minutes until softened.
2. Drain the noodles and cut them into 10cm lengths.
3. In a small mixing bowl, combine lime juice, fish sauce, sugar, minced chilies, and garlic.
4. Stir the dressing until the sugar is completely dissolved.
5. Bring a pot of water to a boil.
6. Blanch the glass noodles for 1 to 2 minutes until translucent and tender.
7. Remove the noodles with a strainer and place in a large mixing bowl.
8. In the same boiling water, cook the minced pork until fully browned.
9. Cook the shrimp in the same water until opaque and pink.
10. Drain the pork and shrimp thoroughly.
11. Add the pork, shrimp, dried shrimp, sliced onion, celery, and tomatoes to the noodle bowl.
12. Pour the dressing over the salad components and toss gently.
13. Fold in the fresh cilantro.
14. Transfer to a serving dish and garnish with crushed roasted peanuts.

Best Ways to Enjoy It

Serve this dish while it is still slightly warm. It is great for a weeknight dinner or quick lunch. Pair it with a cold beer or sparkling water. Add extra lime wedges on the side for zing. It looks beautiful on a large platter.

Storage & Reheating

This salad is best eaten right away. The noodles soak up the dressing over time. If you have leftovers, keep them for 24 hours. Store them in an airtight container in the fridge. Do not freeze this dish. It is meant to be fresh.

Tips for Best Results

• Do not overcook the glass noodles or they get mushy.
• Rinse the dried shrimp well to remove excess salt.
• Use fresh lime juice only for the best flavor.
• Adjust the chili count to your preferred heat level.
• Slice the onions very thin so they aren’t overpowering.
• Toss the salad right before you plan to serve it.
• Make sure the pork is drained well to avoid a watery salad.

Ways to Switch It Up

• Swap the minced pork for ground chicken or turkey.
• Use extra firm tofu for a vegetarian twist.
• Add sliced cucumbers for an extra crunch.
• Try using mint leaves along with the cilantro.

FAQs

What are glass noodles?

They are clear noodles made from mung bean starch. They are naturally gluten-free and very light.

Can I make this less spicy?

Yes, just remove the seeds from the chilies. Or use only one chili for a mild heat.

Where do I find fish sauce?

You can find it in the international aisle. It is a staple ingredient for Thai cooking.

You are going to love this fresh explosion of flavor! Let me know how it turns out.

— Jasmine

Yum Woon Sen (Thai Glass Noodle Salad)

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 245

Ingredients Method

Ingredients

  

• 100 g dried glass noodles (mung bean vermicelli)
• 150 g minced pork
• 12 large shrimp , peeled and deveined
• 2 tablespoons dried shrimp, rinsed and chopped
• 3 tablespoons fresh lime juice
• 3 tablespoons fish sauce
• 1 teaspoon granulated sugar
• 3 Thai bird 's eye chilies, finely minced
• 2 cloves garlic , minced
• 1/2 small white onion, thinly sliced
• 2 stalks celery , thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves
• 2 tablespoons roasted peanuts, crushed

Method

 

1. Soak the dried glass noodles in room temperature water for 10-15 minutes until softened, then drain and cut into 10cm lengths.
2. In a small mixing bowl, combine lime juice, fish sauce, sugar, minced chilies, and garlic, stirring until the sugar is completely dissolved.
3. Bring a pot of water to a boil. Blanch the glass noodles for 1 to 2 minutes until translucent and tender. Remove with a strainer and place in a large mixing bowl.
4. In the same boiling water, cook the minced pork until fully browned and the shrimp until opaque and pink. Drain thoroughly.
5. Add the cooked pork, shrimp, dried shrimp, sliced onion, celery, and tomatoes to the bowl with the noodles.
6. Pour the dressing over the salad components and toss gently to ensure even distribution.
7. Fold in the fresh cilantro.
8. Transfer to a serving dish and garnish with crushed roasted peanuts.