This noodle salad is simple and versatile. It's called Yum Woon Sen ("woon" are the noodles, "sen" mean strands) , Yum Woon Goong ("goong" is shrimp). It is made with Glass noodles or Cellophane noodles. You can add any vegetables you like, any cooked protein you like. I used leftover pork loin that I had cooked in my Instant Pot, I just put the pork on the trivet over about a cup of water that had lemon grass, kaffir leaves, garlic, and peppercorns in it. Once cooked, let the meat cool and slice. The shrimp can also be poached in water with similar aromatics.
This noodle salad is served room temperature or cold. It's not hot like a stir fry. You can make it as mild or spicy as you like.
Yum Woon Sen
Dressing1-4 Thai Bird Chilies
1/2-1 tablespoon brown sugar or fine palm sugar
3-6 tablespoons fresh lime juice
2 cloves garlic
2-4 tablespoons Fish sauce to taste
Yum Woon Sen2 bundles of cellophane noodles, about 80 grams DRY
6-10 large shrimp, peeled, de veined. You can slice them in half also.
1/2 cup Sliced cooked pork, or use cooked minced/ground pork
1/3 red bell pepper sliced
1/2 cucumber sliced
1 carrot julienne or grated
1/2 small red onion sliced
1/3 cup lightly packed cilantro leaves
Dressing, make this dressing to taste. It should be a combination of sweet, spicy, and salty.
- In a mortar pound the chilies, and garlic.
- Add sugar, lime juice, and fish sauce to taste.
- If you don't have a mortar you can finely mince every the chilies and garlic to combine. Stir in a small bowl the finely minced chilies, finely minced garlic, sugar, lime juice and fish sauce to taste.
Yum Woon Sen
- Soak the noodles in hot water for 10 minutes, then cook in boiling water until they turn clear. About two minutes. Rinse in cold water. Drain well.
- Toss the noodles, shrimp, vegetables, and dressing together.
- Add more or less dressing to taste.