Glass-Noodle Salad with Chicken
Submitted by sweetchr02
Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minYum woon sen is the Thai restaurant salad you could not stop reaching for, and it comes together with almost no cooking. Mung bean glass noodles swell and turn clear with a soft boil, while the shrimp get a 5-second blanch that curls them tight without going rubbery. Chicken breast takes a quick saute in the same pan to pick up a little color.
The dressing is classic Thai yum balance: lime juice for acid, nam pla for salt and funk, a teaspoon of sugar to round it out, and chopped red and green serranos for heat. Raw shallots and a generous handful of cilantro go in too, so every bite hits sour, salty, spicy, and herbal at once.
Chef Tips
- Do not overcook the noodles. Two minutes max, or dip them in boiling water for 10 seconds if you want a crunchier bite.
- Chill every component before tossing. A cold salad stays lively; a warm one turns soft fast.
- Taste the dressing before adding the proteins. Lime and fish sauce potency varies by brand, so adjust while you can.
- Fry the shallot garnish in batches over medium heat, pulling them out just before they look done. They crisp as they cool.
Variations
- Swap chicken for ground pork or crumbled tofu.
- Add halved cherry tomatoes and thin cucumber ribbons for more crunch.
- Stir in a spoon of chili-garlic sauce for a hotter, saucier finish.
Ingredients
Directions
Cover noodles with water until soft and pliable, about 15 minutes.
Drain.
Add noodles to a large pot of boiling water.
Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes).
For a crunchy texture, just dip them in boiling water for 5 to 10 seconds.
Drain and rinse with cold water.
Chill. In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a wok or skillet. Add chicken; sauté until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chiles, lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish with crisp fried shallots.
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