Shiratake Asian Noodle Salad (Yum Woon Sen) Recipe

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Yum Woon Sen 

Ingredients

  • 8 ounces Shiratake noodle, rinse and drain
  • 4 ounces ground chicken or pork or your favorite mushrooms
  • 4 shrimp, peeled and cut in half lengthwise
  • 2 cups of mixed greens (purple cabbage, Napa cabbage, spring mix, romaine lettuce), chopped
  • ½ medium carrot, shredded
  • 1 shallot, chopped
  • 1 scallion, chopped
  • 4 sprigs cilantro, chopped
  • 1 sprig of mint, chopped, leaves only
  • 6 grape tomatoes, halved
  • ¼ cup roasted peanuts, crushed

Dressing Ingredients

  • 4 tablespoons fish sauce or white soy
  • 5 tablespoons lime juice
  • 1½ teaspoons sugar
  • 2 to 4 fresh Thai chilies, chopped

Instructions

  1. Heat ½ inch of water in a small saucepan over medium heat. When water boils, crumble chicken or pork into the pan. Break up with the back of a spoon. Stir and cook until done, 3 to 5 minutes.
  2. Add the shrimp and cooked completely. Remove with a Chinese strainer. Set aside to drain and cool.
  3. Boil a pot of water to cover the noodles and cook for 2 minutes, strained and add to the bowl with the proteins.
  4. For the Dressing: Combine fish sauce or white soy, lime juice, sugar and Thai chillies; stir to dissolve sugar.
  5. Combine noodles, chicken, pork or mushrooms, shrimp and dressing in a big bowl. Add mixed greens, shallot, scallion, cilantro, mint, tomatoes and peanuts and toss again. Enjoy!

Recipe courtesy of Nikky​ Phinyawatana.