Choosing the right glass noodles
Thin noodles made from mung bean starch only need a short cooking time. Korean sweet potato noodles are thicker and behave differently in this recipe.
Thai Recipe
Yum Woon Sen
Mung bean glass noodles are only briefly boiled and mixed with the dressing while still warm. Shrimp and minced pork cook one after the other in the same pot.
Total time
37 min
Calories
470 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Thai glass noodle salad with shrimp and minced pork
Yum Woon Sen combines warm, elastic glass noodles with a hot and sour dressing and crunchy vegetables. Thin glass noodles made of mung bean starch are important, not the thicker Korean sweet potato noodles. They absorb the dressing particularly well while they are still warm. Shrimp are cooked only briefly, minced pork is completely. Tomatoes, celery and herbs are added afterwards to preserve their fresh texture.
Lunch
Dinner
Meat
Pasta
Recipe
Yum Woon Sen
Yum Woon Sen is a Thai glass noodle salad with shrimp, minced pork, tomatoes, celery, herbs and a spicy lime fish sauce dressing.
Ingredients
4 servings
Method
-
1
Soak glass noodles
Soak the glass noodles in room temperature water for 8 to 10 minutes until they are pliable. Drain and cut them two to three times with scissors.
-
2
Put dressing in a mortar
Crush the garlic, chilli and coriander stalks. Add palm sugar, then stir in lime juice and three tablespoons of fish sauce until the sugar dissolves.
-
3
Provide vegetables
Place the tomatoes, onion, celery and optionally dried shrimp in a large, heat-resistant bowl. Retain the herb leaves and peanuts.
-
4
Cook the noodles briefly
Boil a pot of water. Cook the glass noodles for 2 minutes, lift out with tongs, drain well and add to the vegetables while still warm.
-
5
Cook the prawns until just tender
Cook the prawns in the same water for 30 to 60 seconds, depending on their size, until they are just pink and opaque. Lift out immediately and place in the bowl.
-
6
Cook the mince completely
Drain almost all the cooking water. Put 60 ml of fresh water, minced pork and the rest of the fish sauce in the pot and stir until the meat is crumbly and at least 71 ° C hot.
-
7
Mix salad warm
Add the minced pork and two tablespoons of cooking liquid. Spread the dressing over it and mix thoroughly so that the warm pasta absorbs the seasoning.
-
8
Herbs last complement
Fold in the spring onions and coriander leaves briefly, sprinkle with peanuts and serve immediately before soaking up too much dressing.
Kitchen know-how
Tips for Yum Woon Sen
Mix warm with dressing
Still warm glass noodles absorb the seasoning well. However, when standing for a long time, they continue to suck liquid and the salad becomes dry.
Variations
How to adapt this recipe
Drop the minced pork and increase the amount of prawns to 600 g. Two tablespoons of prawn cooking water help to bind the dressing to the pasta.
Replace meat, shrimp and fish sauce with 500 g of fried oyster mushrooms and light soy sauce. Omit dried shrimp.
Nutrition per serving
470kcal
52.0 gCarbohydrates
34.0 gProtein
14.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Yum Woon Sen
Thin Thai glass noodles made from mung bean starch are used. The packaging often features bean thread or mung bean vermicelli.
Glass noodles continue to absorb dressing after mixing. Therefore, serve Yum Woon Sen immediately or keep some dressing separate.
It tastes best warm or at room temperature. Fridge-cold glass noodles become firmer and take the fresh seasoning less well.
Cook the prawns briefly in gently simmering water and immediately remove them as soon as they are pink and opaque inside, often taking less than a minute.
Prepare the dressing, sliced vegetables and proteins separately. Cook the pasta and mix it all warm just before eating.
Keep cooking