Yum Woon Sen Recipe

Glass noodles: Transparent noodles made from mung bean starch, often used in Asian cuisine.

Shrimp: Peeled and deveined, providing a sweet and succulent seafood flavor.

Ground pork: Adds a savory and rich taste to the salad.

Cherry tomatoes: Halved, adding a burst of sweetness and color.

Red onion: Thinly sliced, offering a sharp and tangy flavor.

Cilantro: Chopped, providing a fresh and citrusy note.

Mint leaves: Chopped, adding a refreshing and aromatic touch.

Fish sauce: A salty and umami-rich condiment essential in Thai cuisine.

Lime juice: Freshly squeezed, giving a tangy and zesty flavor.

Sugar: Balances the flavors with a hint of sweetness.

Bird's eye chilies: Chopped, adding a fiery kick to the dish.

Garlic: Minced, providing a pungent and aromatic base.

When preparing glass noodles, ensure they are soaked in warm water for exactly 10 minutes to achieve the perfect texture. Over-soaking can make them too soft and mushy, while under-soaking can leave them too firm. After soaking, drain them thoroughly to prevent excess water from diluting the dressing. For the shrimp and ground pork, boiling them together saves time and ensures both proteins are cooked evenly. Be cautious not to overcook the shrimp, as they can become rubbery. When making the dressing, mix the fish sauce, lime juice, and sugar until the sugar is fully dissolved before adding the chilies and garlic. This ensures a well-balanced flavor. Finally, toss the salad gently but thoroughly to evenly distribute the ingredients and dressing, ensuring every bite is flavorful.

• glass noodles - Substitute with rice vermicelli: Both have a similar texture and can absorb flavors well.

• shrimp - Substitute with chicken breast: Chicken breast is a lean protein that can easily take on the flavors of the dish.

• ground pork - Substitute with ground chicken: Ground chicken is a lighter alternative and works well in the recipe.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can complement the dish.

• mint leaves - Substitute with basil leaves: Basil offers a sweet and slightly spicy flavor that pairs well with the other ingredients.

• fish sauce - Substitute with soy sauce: Soy sauce provides a salty and umami flavor, though it lacks the fishy undertone.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and freshness.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note.

• bird's eye chilies - Substitute with jalapeño peppers: Jalapeño peppers provide a milder heat but still add a spicy kick.

• garlic - Substitute with shallots: Shallots can add a mild, sweet onion flavor that complements the dish.

• Allow the glass noodles, shrimp, and ground pork to cool completely before storing. This prevents condensation, which can lead to sogginess.
• Transfer the Yum Woon Sen to an airtight container. If possible, use a shallow container to ensure even cooling and to maintain the texture of the noodles and vegetables.
• Store the container in the refrigerator. The salad will keep well for up to 2 days. Beyond this, the herbs and vegetables may lose their freshness and crispness.
• If you plan to store the salad for longer, consider keeping the dressing separate. Mix the fish sauce, lime juice, sugar, chilies, and garlic in a small jar and refrigerate. Combine with the salad just before serving to maintain the best flavor and texture.
• For freezing, note that glass noodles and shrimp freeze better than fresh herbs and vegetables. If you must freeze, do so without the cilantro, mint leaves, cherry tomatoes, and red onion. Add these fresh ingredients when you’re ready to serve.
• To freeze, place the cooled noodles, shrimp, and pork in a freezer-safe container or zip-lock bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents. The Yum Woon Sen can be frozen for up to 1 month. For best results, consume within this period.
• When ready to eat, thaw the frozen components in the refrigerator overnight. Once thawed, mix with freshly chopped cilantro, mint leaves, cherry tomatoes, and red onion. Add the dressing and toss well before serving.

• Gently warm the glass noodles and shrimp in a non-stick skillet over low heat. Add a splash of water to prevent sticking and to help steam the ingredients. Stir occasionally until heated through.

• For a quick microwave method, place the Yum Woon Sen in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until evenly warmed.

• If you prefer a more traditional approach, use a steamer. Place the Yum Woon Sen in a heatproof dish and steam for about 5-7 minutes, or until thoroughly heated. This method helps maintain the texture of the glass noodles and the freshness of the cilantro and mint leaves.

• For a refreshing twist, consider serving the leftovers cold. Simply toss the Yum Woon Sen with a bit more lime juice and fish sauce to revive the flavors. This method is perfect for a quick and easy lunch.

• If you have an air fryer, you can use it to reheat the shrimp and ground pork. Place them in the air fryer basket and heat at 350°F (175°C) for about 3-4 minutes. Then, mix them back into the glass noodles and other ingredients.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Knife: For slicing the red onion and chopping the cilantro and mint leaves.

• Cutting board: A surface to safely chop and slice ingredients.

• Pot: To boil water for cooking the shrimp and ground pork.

• Strainer: To drain the soaked glass noodles and the cooked shrimp and pork.

• Tongs: Useful for handling the shrimp and pork while cooking.

• Measuring spoons: To accurately measure the fish sauce, lime juice, and sugar.

• Garlic press: To mince the garlic cloves efficiently.

• Serving platter: To present the finished Yum Woon Sen salad.

• Spoon: For mixing the dressing and tossing the salad ingredients together.

Pre-soak the noodles: Soak glass noodles in advance and store them in the fridge to save time during preparation.

Pre-cook proteins: Cook the shrimp and ground pork ahead of time and refrigerate them until needed.

Make the dressing ahead: Prepare the dressing by combining fish sauce, lime juice, sugar, chilies, and garlic in advance.

Chop vegetables early: Pre-chop the cherry tomatoes, red onion, cilantro, and mint leaves and store them in airtight containers.