Thai Glass Noodle Salad Recipe (Yum Woon Sen) The Perfect Summer Salad! CiCi Li - Asian Home Cooking
Yum Woon Sen (Thai Glass Noodle Salad) is a popular Thai salad dish. The word “Yum” literally translates to “mix or toss”, which refers to a type of Thai salad. While “Woon Sen” means “glass noodles”.
Thai Glass Noodle Salad is my favorite Thai salad. It’s the perfect summer dish that everyone must eat.
Thai Glass Noodle Salad Recipe Written Recipe:
泰國涼拌鮮蝦粉絲沙拉,中文影片:
Serve 4-6
Prep time: 25
Cook time: 20
For the glass noodle salad:
6 ounces glass noodles
1 tablespoon avocado oil, or oil of your choice
5 tablespoons peanuts
3 tablespoons dried shrimp
½ pound shrimp, peeled and deveined
¼ pound ground pork
1 tablespoon fish sauce
½ small onion, sliced into thin slices
1 medium shallot, sliced into thin slices
2 stalks Chinese celery, sliced into thin slices, or replace with regular celery
8 small grape tomatoes, halved
¼ cup cilantro, chopped
For the dressing:
7 tablespoons lime juice
6 tablespoons fish sauce
1 ½ tablespoons palm sugar, or replace with granulated sugar
4 medium bird’s eye chilies, minced
3 garlic cloves, minced
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MAGGI Crunchy Noodle Salad
Crunchy Noodle Salad! I love making this with Maggi noodles rather than store bought because you can make the noodle chunks as large as you want and the added bonus is that you can use some of the sprinkling as the seasoning. SO GOOD! Recipe:
INGREDIENTS
Asian Sesame Dressing:
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp white vinegar
2 - 3 tbsp olive oil
2 tsp sugar
Salad:
2 packets Maggi Chicken Noodles (I used wholewheat)
Oil spray
Salad:
2 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded
2 carrots, grated or julienned
Handful bean sprouts
2 green onions / scallions, finely sliced on the diagonal
Sesame seeds, optional
.
DIRECTIONS
1. Place Dressing in a jar and shake well.
2. Preheat oven to 160C/320F.
3. Break noodles into large chunks then place on a baking tray. Spray with oil then sprinkle lightly with the seasoning from the noodle packet (I use about ½ one packet for 2 rice cakes). Toss then bake for 8 minutes until light golden and crispy. Cool on tray.
4. Salad ingredients in a bowl, add most of the crunchy noodles. Pour over dressing then toss to coat. Serve immediately, garnished with sesame seeds if using.
.
Note: I like adding the noodles then dressing because I like the dressing to coat the noodles well, and they are so crunchy they stay crunchy for a while even with the dressing. But the other way to do this is to dress the salad first then toss through noodles later. Up to you!
Asian chicken pasta salad
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