Love, love, love glass noodles … and love this recipe too!
When I saw this recipe made during my cooking class in Chiang Mai, they actually made it with seafood. However, the recipe I’m going to provide as of right now refers to using chicken. See the notes section for info on the different types of seafood you can add (pretty much anything!). Either way, it tastes awesome! Spicy, refreshing, light … soooo good.
Yum Woon Sen - Spicy Glass Noodle Salad
- 50g (2 ounces) glass noodles (see notes)
- 50g (2 ounces) chicken, minced (seafood or tofu work to0 – see notes)
- 20g (1 ounce) ear mushrooms (see notes)
- 10g (1/2 ounce) carrots, sliced
- 30g (1 ounce) tomato, cut in large wedges
- 30g (1 ounce) onion, sliced
- 10g (1/2 ounce) coriander and spring onions, chopped small
- 1-3 green chillies, chopped small
- 1/2 – 1 tsp white sugar
- 1 – 1.5 TBSP lemon juice
- .5 – 1 TBSP fish sauce (or soy sauce)
- 1/4 cup chicken stock
- Glass Noodles: You can find these in any Asian market, and potentially normal grocery stores as well. The Thai word for these noodles is “woon-sen”.
- Chicken: You can use pretty much any protein for this dish. Chicken works well but so does tofu, shrimp, squid, octapus, and whatever else you can find. When I saw this made it was a combination of shrimp and squid. Just make sure you don’t overcook or they will get rubbery!
- Mushrooms: As with all recipes, you can use whatever mushrooms you want, but the taste and texture that goes well with this recipe is ear mushrooms (very thin, dark color, large … look like elephant ears, hence the name!)
- Soak glass noodles in cold water for 5 minutes, cut into 8cm segments.
- Boil ear mushrooms until cooked.
- Add glass noodles and carrots about 30 seconds, stir well. Remove, and put into cold water for 1 minute.
- Boil minced chicken (seafood or tofu) until cooked.
- To make the dressing: mix all ingredients well.
- Combine glass noodles, spring onion, coriander, tomato, and dressing. Mix together and serve.