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Yum Woon Sen (Thai Glass Noodle Salad)
Glass noodles absorb the citrusy flavors of a dressing with lime juice, fish sauce, and Thai chiles in this Yum Woon Sen recipe with shrimp and pork.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Arnold Myint📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●spatula
📝 Preparation Steps
1
Dressing
2
Whisk 6 garlic cloves, finely chopped (about 1 Tbsp.), 6 red Thai chiles, finely chopped (about 1 Tbsp.), ⅔ cup fresh lime juice (from 4–6 limes), ¼ cup fish sauce, ¼ cup (lightly packed) finely chopped cilantro stems, and 2 Tbsp. sugar in a medium bowl until sugar is dissolved. Taste dressing and season with kosher salt and add more sugar if needed. Cover and chill until ready to use. (Makes about 1¼ cups.) Do Ahead: Dressing can be made 1 day ahead. Keep chilled.
red Thai chiles, finely chopped (about 1 Tbsp.)6Kosher salt¼ cup (lightly packed) finely chopped cilantro stems
3
Salad and assembly
4
Place 4 oz. bean thread (cellophane or glass) noodles in a large bowl. Pour in cool water to cover by 2". Place 8 whole or sliced dried wood ear mushrooms (about ½ oz.) in a small bowl if using and pour in cool water to cover by 2". Let soak until noodles and mushrooms are just barely malleable, about ⏱️ 2 minutes for both.
. (or more) sugar2 Tbsp. bean thread (cellophane or glass) noodles4 ozwhole or sliced dried wood ear mushrooms (about ½ oz.; optional)8
5
Drain noodles, and mushrooms if using. If mushrooms are whole, cut into bite-size pieces. Set aside separately.
6
Meanwhile, bring a large pot of salted water to a boil, then reduce heat to medium to maintain a simmer. Add 4 oz. ground pork and cook, breaking up slightly with a spatula to create dime-size pieces, until cooked through, 2–⏱️ 3 minutes. Using a slotted spoon or fine-mesh sieve, transfer to a large bowl.
. (or more) sugar2 Tbsp. ground pork4 oz
7
Add 8 oz. large shrimp, peeled, deveined, to same pot and cook until pink, translucent, and slightly curled, 2–⏱️ 3 minutes. Using slotted spoon or sieve, transfer to bowl with pork.
. (or more) sugar2 Tbsp. large shrimp, peeled, deveined8 oz
8
Add reserved noodles and mushrooms to pot of simmering water and cook ⏱️ 20 seconds. Using spoon or sieve, transfer to same bowl.
9
Add 1 small white onion, thinly sliced, 3 scallions, cut into 1" pieces, 2 medium celery stalks, preferably Chinese, leaves reserved, thinly sliced, 1 medium plum tomato, cored, cut into wedges, and dressing to bowl and gently toss to coat noodles and combine. Taste yum woon sen and season with kosher salt if needed. Transfer to a large shallow bowl or platter and top with some cilantro leaves.
medium celery stalks, preferably Chinese, leaves reserved, thinly sliced2medium plum tomato, cored, cut into wedges1Kosher saltCilantro leaves (for serving)
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