49min 4 ppl
Yum Woon Sen Moo Sap (Glass Noodle Salad with Pork)
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 6 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 22g
Carbs 30g
Fats 14g
About this dish
Glass noodles tossed warm with minced pork, celery, cherry tomatoes and a hot-sour-savoury lime dressing — a Thai salad that eats like a main course.
Allergy Info
Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Shallotsthinly sliced3
- Spring onionssliced2
- Celery stalksthinly sliced2
- Cherry tomatoeshalved100 g
- Bird's Eye Chilliesfinely sliced2
- Garlic clovesfinely chopped2
- Coriandersmall bunch, roughly chopped1
- Lime juice3 tbsp
Meat & Poultry
- Minced pork300 g
Dried Goods
- Glass noodles150 g
- Palm sugar1 tsp
Oils & Condiments
- Fish sauce3 tbsp
Utensils
- Large frying pan
- Mixing bowl
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Soak the glass noodles in hot water for 8 minutes until soft, then drain, blanch in boiling water for 1 minute and drain again.
Approx. 9 minutes
2
Thinly slice the shallots, spring onions, celery and chillies; finely chop the garlic and coriander; halve the cherry tomatoes.
Approx. 8 minutes
3
Heat a large frying pan over medium heat, add the minced pork with a splash of water and cook for 7 minutes, breaking it apart, until no pink remains and it reaches 71°C on a meat thermometer.
Approx. 7 minutes
4
Whisk together the lime juice, fish sauce, palm sugar and garlic in a large mixing bowl to make the dressing.
Approx. 3 minutes
5
Add the noodles, warm pork, celery, cherry tomatoes, shallots and chillies to the bowl and toss well to coat.
Approx. 3 minutes
6
Scatter over the spring onions and coriander and serve immediately while still warm.
Approx. 2 minutes
