Yum Woon Sen (Glass Noodle Salad)
Yum Woon Sen (Glass Noodle Salad)
Ingredients
For the Main Salad
- 3 bunches glass noodles, small
- 1 cup cherry tomatoes, halved
- 1/4 cup onion, thinly sliced, or shallot
- 12 shrimp, peeled, deveined
- 6 scallops, large, or 10 small
- 1/4 cup roasted peanuts, chopped, for garnish
For the Aromatics
- 1/4 cup cilantro, chopped
- 2 stalks green onion, sliced
- 1/4 cup mint leaves, roughly chopped
- 1 Thai chilies, sliced, adjust to taste
For the Dressing
- 2 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons water
- 1 tablespoon palm sugar, finely chopped or grated
- 2 garlic cloves, minced
- 1 Thai chilies, minced, adjust to taste
Instructions
- 1
Prepare the glass noodles according to package directions. Typically, this involves soaking them in hot water for 5-7 minutes or boiling for 2-3 minutes until tender and chewy. Drain well and set aside.
⏱️ 7 min
- 2
While the noodles are cooking, prepare the seafood. In a medium pot, bring water to a boil. Add the shrimp and cook for 1-2 minutes until pink and opaque. Remove with a slotted spoon. Add the scallops to the same boiling water and cook for 1-2 minutes until opaque. Drain well.
⏱️ 5 min
- 3
In a small bowl, combine all the dressing ingredients: fish sauce, lime juice, water, palm sugar, minced garlic, and minced Thai chilies. Whisk or stir vigorously until the palm sugar is fully dissolved.
⏱️ 3 min
- 4
In a large mixing bowl, combine the warm, cooked glass noodles, halved cherry tomatoes, sliced onion or shallot, cooked shrimp, and cooked scallops.
⏱️ 5 min
- 5
Add the chopped cilantro, sliced green onion, roughly chopped mint leaves, and sliced Thai chilies (from the aromatics list) to the mixing bowl.
⏱️ 3 min
- 6
Pour the prepared dressing over the ingredients in the bowl. Toss everything together thoroughly while the noodles are still warm to ensure they absorb all the delicious flavors.
⏱️ 2 min
- 7
Serve immediately, garnished with chopped roasted peanuts.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Yum Woon Sen (Glass Noodle Salad)
For the Main Salad
- 3 bunches glass noodles, small
- 1 cup cherry tomatoes, halved
- 1/4 cup onion, thinly sliced, or shallot
- 12 shrimp, peeled, deveined
- 6 scallops, large, or 10 small
- 1/4 cup roasted peanuts, chopped, for garnish
For the Aromatics
- 1/4 cup cilantro, chopped
- 2 stalks green onion, sliced
- 1/4 cup mint leaves, roughly chopped
- 1 Thai chilies, sliced, adjust to taste
For the Dressing
- 2 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons water
- 1 tablespoon palm sugar, finely chopped or grated
- 2 garlic cloves, minced
- 1 Thai chilies, minced, adjust to taste
Instructions
- 1
Prepare the glass noodles according to package directions. Typically, this involves soaking them in hot water for 5-7 minutes or boiling for 2-3 minutes until tender and chewy. Drain well and set aside.
⏱️ 7 min - 2
While the noodles are cooking, prepare the seafood. In a medium pot, bring water to a boil. Add the shrimp and cook for 1-2 minutes until pink and opaque. Remove with a slotted spoon. Add the scallops to the same boiling water and cook for 1-2 minutes until opaque. Drain well.
⏱️ 5 min - 3
In a small bowl, combine all the dressing ingredients: fish sauce, lime juice, water, palm sugar, minced garlic, and minced Thai chilies. Whisk or stir vigorously until the palm sugar is fully dissolved.
⏱️ 3 min - 4
In a large mixing bowl, combine the warm, cooked glass noodles, halved cherry tomatoes, sliced onion or shallot, cooked shrimp, and cooked scallops.
⏱️ 5 min - 5
Add the chopped cilantro, sliced green onion, roughly chopped mint leaves, and sliced Thai chilies (from the aromatics list) to the mixing bowl.
⏱️ 3 min - 6
Pour the prepared dressing over the ingredients in the bowl. Toss everything together thoroughly while the noodles are still warm to ensure they absorb all the delicious flavors.
⏱️ 2 min - 7
Serve immediately, garnished with chopped roasted peanuts.
⏱️ 1 min