Yum Sen Lon - Spicy Glass Noodle Salad

Ingredients

• 200g (7 oz) glass noodles 200g (7 oz) glass noodles
• 1 cup (150g) cooked shrimp, peeled and deveined 1 cup (150g) cooked shrimp, peeled and deveined
• 1 cup (150g) cooked chicken breast, shredded 1 cup (150g) cooked chicken breast, shredded
• 1 cup (150g) mixed vegetables (carrots, bell peppers, cucumber), julienned 1 cup (150g) mixed vegetables (carrots, bell peppers, cucumber), julienned
• 1/2 cup (75g) cherry tomatoes, halved 1/2 cup (75g) cherry tomatoes, halved
• 1/4 cup (30g) red onion, thinly sliced 1/4 cup (30g) red onion, thinly sliced
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (15g) fresh mint leaves, torn 1/4 cup (15g) fresh mint leaves, torn
• 1/4 cup (15g) roasted peanuts, crushed 1/4 cup (15g) roasted peanuts, crushed
• For the dressing: For the dressing:
• 3 tablespoons lime juice 3 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon chili garlic sauce 1 tablespoon chili garlic sauce

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the glass noodles in warm water for about 10 minutes or until they become soft and translucent. Drain and set aside.
2. 2.
   In a large mixing bowl, combine the cooked shrimp, shredded chicken, mixed vegetables, cherry tomatoes, red onion, cilantro, mint leaves, and crushed peanuts.
3. 3.
   In a separate small bowl, whisk together the lime juice, fish sauce, soy sauce, honey, and chili garlic sauce to make the dressing.
4. 4.
   Pour the dressing over the salad ingredients and toss gently to combine.
5. 5.
   Add the soaked glass noodles to the salad and toss again until everything is well coated with the dressing.
6. 6.
   Let the salad sit for about 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Yum Sen Lon salad chilled, garnished with additional fresh herbs and peanuts if desired.

Treat your ingredients with care...

• Glass noodles — Make sure to soak the noodles in warm water until they are soft and pliable. Be careful not to overcook them, as they can become mushy.
• Shrimp — If using frozen shrimp, thaw them completely before cooking. To enhance the flavor, you can marinate the shrimp with a little soy sauce and garlic before cooking.
• Fresh herbs — Rinse the cilantro and mint leaves thoroughly to remove any dirt or debris. Pat them dry with a paper towel before using to ensure maximum freshness.

Tips & Tricks

• For an extra kick of heat, add thinly sliced Thai bird's eye chili to the salad.
• Customize the salad by adding your favorite vegetables such as bean sprouts, snow peas, or baby corn.
• To make it a more substantial meal, serve the Yum Sen Lon with steamed jasmine rice or as a side dish to grilled meats.
• If you prefer a vegetarian version, omit the shrimp and chicken and add tofu or tempeh for protein.
• Adjust the level of spiciness by increasing or decreasing the amount of chili garlic sauce in the dressing.

Serving advice

Serve the Yum Sen Lon salad as a refreshing appetizer or as a light main course. It pairs well with a side of steamed jasmine rice or can be enjoyed on its own for a low-calorie meal option. Garnish with additional fresh herbs and crushed peanuts for added texture and flavor.

Presentation advice

Present the Yum Sen Lon salad in a vibrant and colorful manner by arranging the julienned vegetables, cherry tomatoes, and herbs on top of the glass noodles. Drizzle the dressing over the salad just before serving to maintain its freshness and vibrant appearance.