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Glass Noodle Salad (Yum Woon Sen)

My mom always made this delightful salad in any special occasions. It wouldn’t be a festival if she didn’t put the large plate of Yum Woon Sen on the table.

Glass noodle or bean thread is made from mung beans flour. It is a delicate transparent jelly like thin noodle that are great for soup, salad and stir fry.

This salad is light and fresh. It is very simple and easy to make.

Yum Woon Sen

Ingredients: (4 servings)

200 gm Glass noodle or Bean thread- uncooked

1 cup minced chicken

1 cup shrimp- peeled and cleaned

2 cup sliced cabbage

3 cloves garlic- crushed

4 chicken sausages- sliced

1/2 cup roasted peanuts

1 onion- sliced

1 tomato- sliced

2-4 fresh red chili- finely sliced (I don’t have, so I use green chili instead)

1/2 cup preserved garlic liquid- optional

2 tbsp sugar

1/4 tsp salt

2 limes- juiced

3 tbsp fish sauce or to taste

A handful celery leaves- roughly chopped

Heat 1/2 cup of water in the medium pan.

Once it is boiled, add chicken, crushed garlic and salt. Cook for 3-5 minutes or until the chicken is done.

Add prawn and cook further until the prawn turn pink and cooked. Turn off the heat and keep aside.

Boil 1 1/2 liter of water with a pinch of salt in the large pot.

Add sliced cabbage and boil for 2 minutes. Strain out of the boiling water and transfer to the large mixing bowl.

Throw sliced sausages in the same pot of boiling water and cook for 2 minutes. Strain out of water and add to the mixing bowl.

Add glass noodle to the same boiling pot and cook for 1-2 minutes or until the noodle is soft and transparent. Drain and transfer to the large mixing bowl. Leave it to cool down a bit.

Combine, sugar, lime juice, preserved garlic liquid, fish sauce and sliced red chili to create a spicy sweet and sour dressing.

Add cooked chicken and prawn and pour in the dressing.

Add tomato, onion and celery.

Toss together until everything is mix.

Garnish with some roasted peanut.

Check for seasoning again and serve.

Have you ever tried glass noodle before? How was it?

Enjoy,
Tes

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