Tangy Yam Woon Sen Glass Noodle Salad
Slippery glass noodles tossed with minced pork, plump shrimp, and a fiery lime-chili dressing loaded with fresh herbs, celery, and red onion. Light yet deeply satisfying, this Thai salad is a masterclass in balancing hot, sour, salty, and sweet in every tangled, slurpable bite.
Ingredients
- 4 oz glass noodles (bean thread vermicelli)
- 6 oz ground pork
- 8 large shrimp, peeled and deveined
- 3 tablespoons fish sauce
+ 10 more ingredients
Instructions
Soak the glass noodles in room-temperature water for 10 minutes until softened. Bring a pot of water to a boil, cook the noodles for 1-2 minutes until clear and tender, then drain and rinse with cold water. Cut into manageable lengths with scissors so they are easier to toss and eat.
In the same pot of boiling water, cook the ground pork by crumbling it in and stirring for 3-4 minutes until cooked through. Remove with a slotted spoon and drain.
In the same water, blanch the shrimp for 2-3 minutes until pink and curled. Drain and slice each shrimp in half lengthwise.
Whisk together the fish sauce, lime juice, palm sugar, and sliced chilies in a large mixing bowl until the sugar dissolves.
Add the glass noodles, pork, and shrimp to the dressing. Toss thoroughly so the noodles absorb the dressing.
Add the red onion, celery, green onions, cilantro, and mint. Toss gently to combine.
Taste and adjust the dressing. It should be predominantly sour and salty with a good chili kick.
Transfer to a serving plate lined with lettuce leaves. Top with chopped cashews or peanuts and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI