Yum Woon Sen (Glass Noodle Salad)

Name: Yum Woon Sen (Glass Noodle Salad)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: thai
Ingredients: 120 g dry mung bean glass noodles; 250 g, peeled shrimp; 200 g ground pork; 3, thinly sliced shallots; 2 stalks with leaves, sliced celery; 3, cut into 3 cm pieces scallions; a generous handful cilantro; 3-5, minced thai bird's eye chilies; 3 cloves, minced garlic; 5 tbsp lime juice; 3 tbsp fish sauce; 2 tbsp palm sugar; 150 g, halved cherry tomatoes

A bright, cold Thai salad of slippery mung bean noodles tossed with shrimp, ground pork, and a fierce nam yum dressing of lime, fish sauce, and bird's eye chili. Sour and salty hit first; the heat arrives a beat later.

dairy-free
nut-free
egg-free
high-protein
pescatarian
contains-fish

Ingredients

mung bean glass noodles120 g dry
shrimp250 g, peeled
ground pork200 g
shallots3, thinly sliced
celery2 stalks with leaves, sliced
scallions3, cut into 3 cm pieces
cilantroa generous handful
thai bird's eye chilies3-5, minced
garlic3 cloves, minced
lime juice5 tbsp
fish sauce3 tbsp
palm sugar2 tbsp
cherry tomatoes150 g, halved

Steps

Soak the glass noodles.
Soak the glass noodles in warm water until pliable, about 8 minutes, then drain. Don't oversoak — they keep cooking in the blanching step.
Blanch and cut the noodles.
Bring a small pot of water to a boil. Blanch the noodles for 30 seconds, scoop out, and shock in cold water. Cut into shorter lengths with scissors so they're easier to eat.
Poach the pork and shrimp.
In the same water, poach the ground pork, breaking it up, until just cooked through. Scoop out. Then poach the shrimp until pink, about 90 seconds.
Whisk the dressing ingredients.
Whisk lime juice, fish sauce, palm sugar, minced garlic, and chilies until the sugar dissolves. Taste — it should be aggressively sour and salty. It will mellow against the noodles.
Toss noodles and proteins with dressing.
In a large bowl, toss the warm noodles, pork, and shrimp with the dressing, then fold in shallots, celery, scallions, tomatoes, and cilantro.
Serve immediately at room temperature.
Serve immediately at room temperature. Yum woon sen wilts within an hour — it isn't a make-ahead salad.

Nutrition

Nutrition, per serving. 230 calories. Protein 20.5 grams, 35 percent. Carbs 22.3 grams, 39 percent. Fat 6.7 grams, 26 percent. Fiber 2.1 grams, sugar 6.2 grams, saturated fat 1.5 grams, sodium 820 milligrams. Estimated from ingredients.