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Glass Noodle Salad (Yom Woon Sen)

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  • Serves:

    2

Ingredients

Dressing

  • 1 1/2 tbsp (23 ml) fish sauce
  • 2 tbsp (30 ml) lime juice
  • 1 tsp (5 ml) sugar
  • 1 tsp (5 ml) red chili powder
  • 1 Thai green chili, seeded
  • 8 dried shrimp, soaked in water and drained<

Salad

  • 2 oz. (60 g) glass noodles, raw
  • 8 dried shrimp, soaked in water
  • 2 red Thai chilies, seeded and chopped
  • 1 small white onion, julienned
  • 2 carrots, peeled and julienned
  • 1 tomato, diced
  • 2 shallots, julienned
  • 1 stalk Chinese celery, cut into 1-inch pieces with leaves
  • 8 shrimp, peeled and deveined (size 21-25)
  • 1 tsp (5 ml) fish sauce
  • ½ cup (120 ml) ground pork
  • ¼ cup (60 ml) crushed cashews

Directions

Dressing

  1. Combine all ingredients in a food processor, and blend until smooth.
  2. Remove from food processor, and reserve for salad.

Salad

  1. Soak noodles in water at room temperature for 20 minutes, or until soft.
  2. Drain noodles and set aside.
  3. In a mixing bowl, combine tomatoes, onion, shallots and celery.
  4. In a small frying pan, heat fish sauce and a splash of water over medium heat.
  5. Add ground pork and cook for 4-5 minutes.
  6. Once cooked, transfer pork to mixing bowl with vegetables.
  7. In the same frying pan, add a splash of water and boil shrimp for 4-5 minutes.
  8. Remove shrimp from heat and add to mixing bowl with pork and vegetables.
  9. Add noodles and dressing to mixing bowl, add toss everything together.
  10. Serve cold in individual bowls, and garnish with chopped cashews.
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