Yum Woon Sen (Thai Spicy Glass Noodle Salad)

Ingredients

• 80 g Dried glass noodles (bean thread noodles) (Also called cellophane noodles or mung bean vermicelli)
• 6-8 pieces Shrimp (peeled and deveined) (Medium size, about 80g total)
• 1 link Sausage (Asian-style pork or chicken sausage preferred)
• 80 g Minced chicken (Or use pork; can hand-chop or buy pre-ground)
• 0.5 medium Tomato (Use more if desired)
• 0.5 medium Onion (Red or white)
• 1 stalk Celery (With leaves if possible)
• 2 tbsp Fresh coriander (cilantro) (Chopped, for garnish)
• 1 whole Lime (Should yield about 2 tbsp juice)
• 2-4 pieces Red chili (Adjust to taste, Thai bird's eye preferred)
• 1 tbsp Light soy sauce (For cooking the chicken)
• 2 tbsp Fish sauce (For dressing)
• 1 tsp Sugar (White or palm sugar)
• 0.25 tsp Monosodium glutamate (MSG) (Optional, for umami)
• 2 tbsp Roasted peanuts (Roughly chopped, for topping)

Instructions

1. Soak Glass Noodles

   Place dried glass noodles in a bowl and cover with room temperature water. Soak for 10-15 minutes until soft. Drain and cut into shorter lengths with scissors.

   Time: PT15M

2. Prepare Vegetables and Aromatics

   Slice half a tomato, half an onion (red or white), and 1 stalk of celery. Chop coriander leaves. Roll lime on the counter to release juice, then cut and squeeze to yield about 2 tbsp juice. Slice red chilis finely.

   Time: PT7M

3. Slice Sausage

   Slice the sausage into thin rounds.

   Time: PT2M

4. Chop or Mince Chicken

   If not using pre-ground, hand-chop chicken breast or thigh into fine mince.

   Time: PT3M

5. Boil Sausage and Shrimp

   Bring a medium saucepan of water to a boil. Add sliced sausage and cook for 1 minute. Add shrimp and cook for 1-2 minutes until pink and opaque. Remove with a slotted spoon and set aside.

   Time: PT3M

   Temperature: 100°C

6. Blanch Glass Noodles

   In the same boiling water, add soaked glass noodles and cook for about 1 minute until just translucent. Drain immediately in a strainer.

   Time: PT2M

   Temperature: 100°C

7. Cook Minced Chicken

   Add a small amount of water (about 2 tbsp) to a clean saucepan. Add minced chicken and 1 tbsp light soy sauce. Cook over medium heat, stirring, until chicken is just cooked through and juices are released (about 2 minutes).

   Time: PT2M

   Temperature: Medium heat

8. Mix Hot Chicken with Sugar

   Transfer hot, cooked chicken to a large mixing bowl. Add 1 tsp sugar and stir until dissolved.

   Time: PT1M

9. Add Seasonings

   Add 2 tbsp fish sauce, 2 tbsp lime juice, and chopped chilis to the bowl. Stir well and taste. Adjust seasoning to your preference (more lime, fish sauce, or chili as desired). Optionally, add 1/4 tsp MSG for umami.

   Time: PT2M

10. Combine Vegetables and Noodles

    Add sliced onion, tomato, sausage, shrimp, and glass noodles to the bowl. Toss thoroughly until noodles absorb the dressing.

    Time: PT3M

11. Finish and Serve

    Top salad with chopped celery, coriander, and roasted peanuts. Serve immediately.

    Time: PT2M

12. Cleanup

    Wash all used utensils: mixing bowl, saucepan, strainer, knife, cutting board, measuring spoons, and serving plate.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

22g

Carbohydrates

58g

Fat

10g

Fiber

3g