Yum Woon Sen with Shrimp (Glass Noodle Salad with Shrimp)
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: dinner, lunch
Cuisine: thai
Servings: 4
Calories: 294kcal
- 2 bundles mung bean noodles (clear vermicelli)
- ½ teaspoon sesame oil
- ¼ cup plus 1 tablespoon fish sauce
- juice of 4 limes
- 2 ½ teaspoons sugar
- 1 small shallot, thinly sliced
- 1 serrano pepper, thinly sliced OR 1 1/2 teaspoons crushed red pepper flakes
- ¼ cup dry roasted peanuts, toasted
- ½ bunch cilantro
- 1 green onion, thinly sliced
- 12 large poached shrimp
optional
- mint leaves
- julienne carrots
- julienne cucumbers
- julienne bell peppers
Fill a pot with water and bring to a boil. Place noodle bundles into a large bowl and pour boiling water over bundles, submerging completely. Allow noodles to sit for 5 to 7 minutes or until soft and pliable. Drain, rinse under cold water and toss in sesame oil.
Place fish sauce, lime juice and sugar into a large mixing bowl and whisk together. Top with noodles and remaining ingredients.
Toss everything together until noodles are well coated. Finish with cracked black pepper and serve with lime wedges.
Calories: 294kcal | Carbohydrates: 55g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 1344mg | Potassium: 139mg | Fiber: 2g | Sugar: 4g | Vitamin A: 111IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg