Yum Woon Sen (Glass Noodle Salad)
5.0
(2)
Yum Woon Sen is my go-to recipe for picnics and potlucks. I love the lightness of the dish and how its vibrant flavor profile provides a refreshing contrast to heavier sides like mayo-based pasta salads. Composed of bean thread noodles (also known as cellophane or glass noodles), this classic version includes both ground pork and poached shrimp, making it fit for either a side dish or main meal. The bean thread noodles, which have a neutral flavor and are quite absorbent, make the perfect vessel to showcase the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles for a touch of heat. While the recipe is delicious as written, it also makes a great base to make yum woon sen talay: an all-seafood version often made with prawns, mussels, fish balls, and squid.
To make serving easier, you can cut the rehydrated noodles into 1"–2" pieces with kitchen shears after soaking. It’s best to toss the cooked noodles in the dressing while still warm so they soak up all of the dressing. While it might seem like a lot at first, the noodles will soak it all up.
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What you’ll need
Dried Glass Noodles
$36 At Amazon
Fine-Mesh Strainer
$11 At Amazon
Dried Wood Ear Mushrooms
$7 At Weee!
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Dressing
Salad and assembly
Preparation
Dressing
Step 1
Whisk 6 garlic cloves, finely chopped (about 1 Tbsp.), 6 red Thai chiles, finely chopped (about 1 Tbsp.), ⅔ cup fresh lime juice (from 4–6 limes), ¼ cup fish sauce, ¼ cup (lightly packed) finely chopped cilantro stems, and 2 Tbsp. sugar in a medium bowl until sugar is dissolved. Taste dressing and season with kosher salt and add more sugar if needed. Cover and chill until ready to use. (Makes about 1¼ cups.)
Do Ahead: Dressing can be made 1 day ahead. Keep chilled.
Salad and assembly
Step 2
Place 4 oz. bean thread (cellophane or glass) noodles in a large bowl. Pour in cool water to cover by 2". Place 8 whole or sliced dried wood ear mushrooms (about ½ oz.) in a small bowl if using and pour in cool water to cover by 2". Let soak until noodles and mushrooms are just barely malleable, about 2 minutes for both.
Step 3
Drain noodles, and mushrooms if using. If mushrooms are whole, cut into bite-size pieces. Set aside separately.
Step 4
Meanwhile, bring a large pot of salted water to a boil, then reduce heat to medium to maintain a simmer. Add 4 oz. ground pork and cook, breaking up slightly with a spatula to create dime-size pieces, until cooked through, 2–3 minutes. Using a slotted spoon or fine-mesh sieve, transfer to a large bowl.
Step 5
Add 8 oz. large shrimp, peeled, deveined, to same pot and cook until pink, translucent, and slightly curled, 2–3 minutes. Using slotted spoon or sieve, transfer to bowl with pork.
Step 6
Add reserved noodles and mushrooms to pot of simmering water and cook 20 seconds. Using spoon or sieve, transfer to same bowl.
Step 7
Add 1 small white onion, thinly sliced, 3 scallions, cut into 1" pieces, 2 medium celery stalks, preferably Chinese, leaves reserved, thinly sliced, 1 medium plum tomato, cored, cut into wedges, and dressing to bowl and gently toss to coat noodles and combine. Taste yum woon sen and season with kosher salt if needed. Transfer to a large shallow bowl or platter and top with some cilantro leaves.
Recipe notes
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