Glass Noodle Salad (Yum Woon Sen)


1 cup dry glass noodles

1/2 sliced tomato – lengthwise

1/2 sliced onion

¼ cup sliced celery

1-3 chopped chilies

2 cloves chopped garlic

1/4 cup minced pork

3 medium sized shrimps

Spring onion, coriander – chopped



1 tsp. palm sugar

2 tsp. fish sauce

2 tbsp. lime juice



  1. Soak noodles in room temperature water for 7-10 minutes until soft and pliable, then cut twice to shorten them
  2. Place tomato, onion and celery into a large mixing bowl
  3. Mix the chili, garlic and all seasoning together in a separate bowl (dressing)
  4. Bring a pot of water to a boil, add the glass noodles and cook for 2 minutes. Remove them from the water and set aside
  5. Add the shrimp into the remaining liquid used for the noodles and cook for 30-45 seconds, or until they are done. Place the shrimp into the mixing bowl with the tomato, onion and celery
  6. Pour out the water from the pot, leaving just enough to cover the bottom. Heat to the boil and add the pork along with 1 tsp. of fish sauce. Stir until fully cooked then remove the pork from the liquid and place into the mixing bowl. Add about 1 tbsp. of the pork cooking liquid into the mixing bowl as well
  7. Add the noodles into the mixing bowl, pour the dressing over them and quickly toss to combine. Toss in cilantro leaves and plate up the noodles. Sprinkle with spring onion, coriander for decoration and serve immediately!