- 40 minutes
- Serves 2
If you asked me what my last meal would be…It would be Yum Woon Sen. I eat it all the time. It’s the top selling Asian noodle salad at Asian Mint. To this day, I order this dish at every Thai restaurant across the globe just to see what version that restaurant owner or chef grew up on.
Yum Woon Sen is a spicy glass noodle salad, made with minced or ground pork or chicken and seafood. It may be served warm or at room temperature. Woon sen (glass noodles) are made from mung bean, so many Thais view this dish as a diet food because it is not grain-based.
After years of ordering, I’ve found there are many versions. I like it simple. Period. Let the lime juice, fresh chiles, and layers of flavors in every bite stand out and come together like a party in your mouth. It’s my way of getting my taste buds dancing, my soul moving and grooving.
You can prepare all the ingredients ahead of time and mix in the dressing at the last minute.
We have this in two versions right now at Asian Mint! Traditional with clear noodles and now with zero carbs, Shirataki noodles. Order online at asianmint.com as Shirataki Asian Noodle Salad in the Shirataki section. We are offering 5 of your favorite dishes this summer with Shirataki Noodles! Enjoy!” – Nikky Phinyawatana, Asian Mint
- 4 oz clear noodles, uncooked
- 7 oz shirataki noodles, drained
- 4 oz ground chicken or pork
- 4 shrimp, peeled and cut in half lengthwise
- 4 sprigs cilantro, chopped
- 1 sprig mint, chopped (leaves only)
- 6 grape tomatoes, halved
- 2 cups mixed grens (purple cabbage, napa cabbage, spring mix, romaine lettuce), chopped
- 1/2 medium carrot, shredded
- 1/4 cup purple onion or shallot, thinly sliced
- 1 scallion, chopped
- 1/4 cup roasted peanuts
- 4 Tbsp fish sauce
- 5 Tbsp lime juice
- 1.5 tsp sugar
- 2 to 4 fresh Thai chilies, chopped
- Soak clear noodles in warm water for 30 minutes.
- Heat ½-inch of water in a small saucepan over medium heat. When water boils, crumble chicken or pork into the pan. Break up with the back of a spoon. Stir and cook until done, 3-5 minutes.
- Bring 2 quarts water in a large saucepan to a boil. Add shrimp and cook for 2 minutes or until pink. Remove with a Chinese strainer. Set aside to drain and cool.
- Add noodles to boiling water and cook for 10 seconds (2 minutes for shirataki noodles). Drain into a strainer, rinse with cool water and drain again.
- Combine fish sauce, lime juice, sugar, and Thai chillies. Stir to dissolve sugar.
- Combine noodles, chicken, shrimp, and dressing in a big bowl. Add mixed greens, purple onion, scallion, cilantro, mint, tomatoes, and peanuts, and toss again.
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