Yum Woon Sen | Thai Vermicelli Salad

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Yields: 2 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 5 Mins Total Time: 15 Mins

Yum woon sen is one of my favourite Thai salads. Yum in Thai means ‘mixed’ and woon sen means ‘glass noodles’. This vegan Thai vermicelli salad or glass noodle salad is perfect for hot days and a great side. I love it on those days when I feel like having noodles and rice at the same time. I’m sure some of you get that feeling!

Now, I am not generally a big salad person, but I could definitely eat my body weight in Thai salads . This vegan glass noodle salad is the perfect combination of spicy, sour, and savoury, and the roast peanuts and coriander really just add so much texture to the whole dish.

Typically, Thai vermicelli salad is served with minced pork or boiled shrimp. For the vegan version, I decided not to have any of those and just stick to the clean, basic recipe. If you would like to add some vegan shrimp, or minced TVP, please do. I like to serve this salad as a palate cleanser with rice and another heavily-spiced dish.

Tips

  • Make sure you buy the right type of glass noodles as all kinds of things could be called that. You want mung bean or green bean noodles that are thin. Here is the brand that I use.
  • This recipe is pretty straightforward. The only thing to note is the handling of the glass noodles. Glass noodles overcook in a flash, so make sure the water is not on a rolling boil when you add them to the pot. Also, keep your eye on the noodles and taste them often. Don’t walk away and have a pee; hold it in! When glass noodles are soft but still stretchy and springy, drain and rinse immediately.

Love yourself a bit of yum? Check out my Vegan Yum Som-o (Thai Pomelo Salad) recipe.

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Ingredients

0/9 Ingredients
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Instructions

0/8 Instructions
  • Juice your calamansi. Slice the onion as finely as you can. Mince the garlic. Soak the onion, garlic, and chilli in it while you prepare the glass noodles. This helps to cut down the pungentness of the onion.
  • Heat water in a hot until it is on the boil. Then turn the heat down to low and add the glass noodles. Cook for approximately 3-4 minutes or until al dente.
  • Drain and rinse in cold water. Using a pair of scissors, cut the glass noodles into smaller strands.
  • Add the sugar and soy sauce or vegan fish sauce to the calamansi juice mixture.
  • Add the glass noodles and toss to combine well.
  • Add the peanuts and chopped coriander and toss to combine well.
  • Toss toss mix mix.
  • Serve at room temperature.

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