Yum Woon Sen (Glass Noodle Salad)

1Preparation

1. Soak the noodles in lukewarm water for 10 minutes until pliable, then snip into long pieces with scissors.
2. Mix the dressing ingredients until the sugar dissolves.
3. Cut the tomatoes, shallots, celery and green onions.

2Cooking

1. Bring the water to a boil and cook the shrimp until pink and curled, then lift out.

   🔥 high heat⏱ 2 min timer
2. Add the minced chicken to the same water, breaking it up, until white and cooked, then lift out with a strainer.

   🔥 high heat⏱ 3 min timer
3. Blanch the soaked noodles in the same water until clear, then drain well.

   🔥 high heat⏱ 1 min timer

3Serving

1. Put the warm noodles, shrimp and chicken in a bowl, pour over the dressing and toss.
2. Add the tomatoes, shallots, celery, green onions and dried shrimp and toss gently.
3. Serve topped with coriander and peanuts.

💡 Tips & common mistakes

• Common mistake: boiling the noodles too long so they turn gummy and stick. They need under a minute after soaking.
• Dress the noodles while warm so they absorb the dressing, and serve right away.
• The salad is traditionally made with minced meat; halal minced chicken is used here.

🔁 Substitutions

• Minced chicken: leave it out and increase the shrimp to 350 g.
• Celery: cucumber cut into sticks.