Yum Woon Sen Glass Noodle (Print Version)
# Ingredients:
→ Salad Base
01 -
80 g glass noodles
02 -
100 g minced chicken
03 -
4 to 5 prawns, peeled and deveined
04 -
1 small squid, cleaned and sliced
05 -
1/2 red onion, thinly sliced
06 -
1 to 2 stalks cilantro, chopped
07 -
Fish sauce, as needed
08 -
300 ml water, for boiling
→ Sauce
09 -
1 tablespoon dried shrimps, soaked
10 -
1 tablespoon fish sauce
11 -
1 tablespoon lime juice
12 -
1 tablespoon palm sugar
13 -
2 cloves garlic
14 -
1 to 2 Thai bird’s eye chillies
15 -
1 to 2 cilantro roots, optional
# Instructions:
01 -
Pour hot water over the dried shrimps and allow them to soak for 5 minutes until softened.
02 -
Combine soaked shrimps, fish sauce, lime juice, palm sugar, garlic, chillies, and cilantro root in a food processor or pestle and mortar. Process to form a coarse paste. Set aside.
03 -
Fill a 24 cm frying pan with water and bring to a boil. Add minced chicken and a splash of fish sauce. Stir vigorously, breaking apart the meat to avoid clumping. Once fully cooked, remove with a slotted spoon to a mixing bowl.
04 -
Using the same pan of boiling water, add prawns and squid. Cook until opaque and just done, turning over for even cooking. Transfer to the mixing bowl.
05 -
Add glass noodles to the boiling water. Use a spatula to gently loosen them, cooking until clear and tender, about 2 to 3 minutes. Remove and place in the mixing bowl.
06 -
Pour the prepared sauce over the proteins and noodles in the mixing bowl. Toss thoroughly. Add sliced red onions and chopped cilantro halfway through tossing and mix until well combined. Serve immediately.
# Notes:
01 -
For extra fragrance, use cilantro roots in the sauce if available.
02 -
Adjust chili quantity based on desired spice level.