Yum Woon Sen (Thai Glass Noodle Salad)
This vegan yum woon sen is a meatless version of the classic Thai salad. It features thin glass noodles, a variety of vegetables, and a fresh salad dressing. The dish is sweet, spicy, and savory, and best of all, it can be prepared in just 15 minutes.
Servings 2 servings
Calories 297kcal
Equipment
- Glass mixing bowl
Ingredients
- 2 oz Glass noodles -> which noodles are gluten-free
- 1 Onion medium
- 1 Tomatoes medium
- 2 cloves Garlic
- 1 Red chilies small
- 2 Celery stalk
- ¼ cup Dry roasted peanuts
- 6-8 sprigs Cilantro
- 3 Tbsp Soy sauce -> gluten-free soy sauce substitutes
- 2 tsp Cane sugar
- 4 Tbsp Lime juice
- ¼ cup Reserved cooking water
Instructions
Preparation
- Cook or soak glass noodles according to package instructions. Drain water when they are ready. Keep a bit of the cooking water.
- Peel and slice onion thinly.
- Peel and mince the garlic finely.
- Wash and slice chili peppers.
- If you have raw peanuts, dry roast them over medium heat in a frying pan without oil. It will take 1-2 minutes. Shake the pan or use a spatula to stir frequently.
- Wash and thinly slice celery stalks similar to matchsticks (aka julienne style).
- Wash and slice tomatoes. You can discard the seeds for a nicer finish.
- Separate the cilantro leaves from the stems. Don't discard the stems, you will add that to the salad as well.
Let's mix the salad!
- In a small bowl, mix soy sauce (for gluten-free, use tamari), freshly squeezed lime juice, and sugar of your choice.
- Now take a large salad bowl and add first sliced onion, minced garlic, sliced tomato, julienned celery, cilantro leaves, and stems. Gently mix them.
- Add cooked glass noodles. Stir again.
- Add pre-mixed salad dressing and some pasta water to the salad and stir well.
- Add the dry-roasted peanuts and slices of chilies. Stir well. Ready to serve it!