Choose the right glass noodles
Thin noodles made of mung bean starch need only a short cooking time. Korean sweet potato noodles are thicker and behave differently in this recipe.
Thai Recipe
Yum Woon Sen
Mungbean glass noodles are cooked only briefly and are still warm mixed with the dressing. Shrimps and pork chops 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 pork chop
Yum Woon Sen combines warm, elastic glass noodles with a sharp and sour dressing and crispy vegetables. Thin glass noodles made of mung bean starch are important, not the thicker Korean sweet potato noodles. They take the dressing particularly well as long as they are still warm. Shrimps are cooked only briefly, but pig chops are complete. 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, pork chop, tomatoes, celery, herbs and a spicy lime fish sauce dressing.
Ingredients
4 servings
Method
-
1
Soaking glass noodles
Soak glass noodles 8 to 10 minutes in water with room temperature until they are flexible. Drain and shorten two to three times with a pair of scissors.
-
2
Put on dressing in mortar
Chop 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
Add tomatoes, onion, celery and optionally dried shrimps in a large heat resistant bowl. Keep herb leaves and peanuts still.
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4
Cook noodles briefly
Boil a pot of water. Cook glass noodles for 2 minutes, lift out with a plier, drain well and add warm to the vegetables.
-
5
Shrimps are barely cooked
Cook shrimps in the same water for 30 to 60 seconds, depending on the size, until they are just pink and opaque. Lift immediately and put into the bowl.
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6
Cook pig chop completely
Drain almost all cooking water. Place 60 ml of fresh water, pork chop and remaining fish sauce in the pot and stir until the meat is crumbly and at least 71 °C hot.
-
7
Mix salad warm
Add pork chop and two tablespoons of cooking fluid. Spread the dressing over it and mix thoroughly so that the warm noodles absorb the spice.
-
8
Herbs last complement
Add spring onions and coriander leaves briefly. Sprinkle with peanuts and serve immediately before the noodles absorb 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 long, they continue to suck liquid and the salad becomes dry.
Variations
How to adapt this recipe
Leave out pork chops and increase shrimp to 600 g. Two tablespoons of shrimp cooking water help to bind the dressing to the noodles.
Replace meat, shrimp and fish sauce with 500 g of fried oyster mushrooms as well as light soy sauce.
Nutrition per serving
470kcal
52.0 gCarbohydrates
34.0 gProtein
14.0 gFat
Values are estimates per serving 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 of mung bean starch are used. On the pack is often Bean Thread or Mung Bean Vermicelli.
After mixing, glass noodles continue to absorb dressing. Therefore, serve Yum Woon Sen immediately or hold back some dressing separately.
It tastes best warm or at room temperature. Fridge-cold glass noodles become firmer and notice the fresh seasoning worse.
Shrimps cook only briefly in gently simmering water and immediately lift out as soon as they are pink and opaque inside. This often takes less than a minute.
Prepare the dressing, cut vegetables and proteins separately. Cook the pasta and mix it warm together just before eating.
Keep cooking