🍜 Yum woon sen (Thai glass noodle salad)

Name: Yum woon sen (Thai glass noodle salad)
Total time: 25 min
Yield: 2
Cuisine: Thailand
Ingredients: 100 g dried glass noodles; 150 g peeled shrimp; 100 g minced pork; 2 sticks celery or Chinese celery, sliced; 2–3 fresh chilies, chopped; Juice of 2 limes; 2 tbsp fish sauce and 1 tsp sugar; Fresh coriander

Origin: Thailand

238kcal

per serving · 250 g

95kcal

per 100 g

18 gProtein7 g / 100 g

5 gFat2 g / 100 g

30 gCarbs12 g / 100 g

Yum woon sen is a Thai salad of glass noodles tossed warm with poached shrimp and minced pork in a sharp dressing of lime juice, fish sauce and fresh chili. Chinese celery adds crunch and a fresh, herbal note. The noodles are slippery and light, and the flavour is sour, salty and spicy all at once. It is served at room temperature as a starter or light meal.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, ground pork, fish sauce

Not veganbecause of: shrimp, ground pork, fish sauce

Contains porkbecause of: ground pork

Not keto12 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish ⚠ Celery

What it is made of

glass noodlesshrimpground porkchili pepperlimefish saucecelery

Recipe

2 servings25 min

Ingredients

100 g dried glass noodles
150 g peeled shrimp
100 g minced pork
2 sticks celery or Chinese celery, sliced
2–3 fresh chilies, chopped
Juice of 2 limes
2 tbsp fish sauce and 1 tsp sugar
Fresh coriander

Method

Soak the noodles in warm water for 10 minutes, then cook in boiling water for 1–2 minutes and drain.
Poach the pork in a little water for 3 minutes, breaking it up, then add the shrimp and cook 2 minutes more; drain.
Mix lime juice, fish sauce, sugar and chili for the dressing.
Toss the warm noodles, pork, shrimp and celery with the dressing and coriander, and serve.

How to make it lighter

Use more shrimp and less pork for a leaner salad.
Add extra celery or other crunchy vegetables to bulk up the plate.
Measure the dry noodles — 50 g per person is a sensible portion.

History

Yum is the Thai word for a family of tossed salads with a lime, fish sauce and chili dressing, and woon sen are glass noodles, which came to Thailand from Chinese cooking. Yum woon sen is a popular everyday dish at Thai street stalls and restaurants.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →