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Thai Glass Noodle Salad (Yum Woon Sen)
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Thai Glass Noodle Salad (Yum Woon Sen)

25 minServes 4Nutri-Score B€€
from @brendanpang1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • Thai chillies (finely chopped)Produce2 pieces
  • chilli flakesSpices5 ml
  • garlic (medium clove, grated)Produce1 piece
  • fish saucePantry37 ml
  • palm sugar (grated (or brown sugar))Pantry15 g
  • lime juice (freshly squeezed)Produce45 ml
  • peanut oil (or any neutral oil)Pantry30 ml
  • vermicelli glass noodles (thin mung bean noodles)Grains150 g
  • prawns (peeled and deveined)Fish150 g
  • minced porkMeat150 g
  • red onion (small, thinly sliced)Produce1 piece
  • cherry tomatoes (halved)Produce150 g
  • coriander (bunch, chopped)Produce1 piece
  • spring onion (chopped)Produce2 pieces
  • roasted peanuts (chopped)Nuts & seeds45 g

per serving

Nutrition

280kcal

Carbs
36 g
Proteins
11 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Stockpot
  • Stovetop
  • Colander

step by step

Method

  1. Make the dressing

    • Combine the Thai chillies, chilli flakes, garlic, fish sauce, palm sugar, lime juice and peanut oil in a small bowl.
    • Set aside.
    Step 1

  2. Soak the glass noodles

    • Soak the vermicelli noodles in warm water until softened.
    • Drain and rinse under cold water to stop them cooking further.
    Step 2

  3. Poach the prawns

    • Bring a pot of water to the boil and poach the prawns until they turn pink and are cooked through.
    • Set them aside.
    Step 3

  4. Poach the pork

    • In the same pot, poach the minced pork, breaking it into smaller pieces as it cooks.
    • Once fully cooked, drain any excess water.
    Step 4

  5. Assemble the salad

    • In a large mixing bowl, add the noodles, prawns, pork, red onion, cherry tomatoes, coriander, spring onion and roasted peanuts.
    • Pour the dressing over and toss until well combined.
    • Taste and adjust the seasoning as needed.
    Step 5

  6. Serve

    • Transfer to a serving dish and top with extra herbs and roasted peanuts.
    Step 6
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