Yum Woon Sen Salad Recipes

YUM WOON SEN SALAD

Yum Woon Sen Salad image

Yum Woon Sen or bean thread noodles salad is a popular dish in both inside and outside Thailand. I love how the bland noodles absorb the hot spicy sour dressing while the peanuts add the nutty, crunchiness to the salad. Best in the hot summer day

Provided by samsul h.

Categories Thai

Time 15m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 large bunch rice noodles
1 cup raw shrimp or 1 cup ground white meat
2 -3 green onions, chopped
1 tomatoes, cut into thin wedges
1/2 a regular cucumber, sliced into thin ribbons
about 1/4 cup very thinly sliced red onion
about 1/4 cup chopped cilantro
about 1/4 cup chopped mint
1 tablespoon roasted peanuts, to sprinkle on top
2 tablespoons fish sauce
2 tablespoons warm water
2 tablespoons lime juice
1 tablespoon brown sugar
1 large garlic clove
2 -3 Thai chiles, crushed

Steps:

1. Make the dressing first, combine all the ingredients in a small bowl. Use warm water to help the sugar dissolve, then put the dressing in the fridge to cool off.
2. Saute the shrimp over medium high heat in a little oil with salt and pepper.
3. Heat a medium-sized pot of water, it should NOT be boiling. Add the glass noodles and allow them to soften, it shouldn't take more than a few minutes. Taste them to make sure they are soft, but not mushy. Then dump their warm water and cool them off with some ice cubes and cold water. You want to stop them from cooking and cool them off for the salad.
4. Let noodles drain really well before you add the dressing.
5. In a large bowl, combine all the ingredients and pour the dressing over it. Toss it well so the dressing gets to all the noodles.
6. Sprinkle the crushed peanuts over the top and Its ready to eat.

Nutrition Facts : Calories 124.9, Fat 3.9, SaturatedFat 0.6, Sodium 1483.8, Carbohydrate 21, Fiber 2.8, Sugar 13.5, Protein 4.9

THAI CLEAR NOODLE SALAD (YUM WOON SEN)

Thai Clear Noodle Salad (Yum Woon Sen) image

I made this recipe in a Thai noodle cooking class. It tasted so good and fresh, and was very easy. Great for a summer evening when you want something that's filling and delicious, but not served hot.

Provided by PanNan

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 (3 1/2 ounce) packages mung bean noodles (bean thread noodles)
1 1/2 lbs ground turkey (or ground pork, thinly sliced cooked pork, cooked shrimp, or shredded cooked chicken, your choice)
2 large carrots, cut match stick style (about 1 cup)
2 celery ribs, thinly sliced (about 1/2 cup)
2 shallots, thinly sliced (about 1/4 cup)
1/2 cup green onion, chopped
1/2 cup cilantro, chopped
1 cup roasted peanuts, unsalted
1 bunch romaine lettuce, torn
1/4 head cabbage, chopped
1 teaspoon chili flakes
7 tablespoons fish sauce
7 tablespoons lime juice
5 teaspoons brown sugar
3 fresh red jalapeno chiles or 3 Thai chiles, chopped

Steps:

Soak mung bean noodles in warm water for 15 minutes. Drain and cut into short lengths and place in a bowl. Pour hot water over the noodles and soak for another 5 minutes. Drain in a colander, and rinse with cold water to separate the noodles. Let stand in the colander until ready to use.
Cook ground turkey with a little water over medium heat. When brown, drain any excess water, and place in a large mixing bowl. Let cool 5 minutes.
Mix dressing ingredients in a small bowl, and taste for proper balance of sweet/sour/salty/spicy. Adjust if necessary. Pour dressing over cooked ground turkey and toss lightly.
Add noodles and stir until well mixed. Taste and adjust if necessary.
Add carrot, celery, shallot, green onion, cilantro, and 1/2 cup of peanuts. Toss well.
Divide lettuce and cabbage on serving plates. Place noodle mixture on top, and sprinkle with remaining peanut, and chili flakes.

Nutrition Facts : Calories 584.4, Fat 28.1, SaturatedFat 5, Cholesterol 78.3, Sodium 2080.9, Carbohydrate 53.9, Fiber 8.2, Sugar 10.9, Protein 35.2

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