Glass Noodle Salad (Yum Woon Sen)
Prepare this delicious Thai glass noodle salad (Yum Woon Sen) by combining vibrant and crispy vegetables, peanuts, soft glass noodles, and a lightly spicy Thai dressing! Dairy-free, gluten-free, vegan, and ready in just a few minutes!
- 2 packages (57 grams each) of glass noodles (see notes)
- 1 medium cucumber (julienned)
- 1 medium carrot (julienned)
- 1 red bell pepper (thinly sliced)
- 1 cup mung bean sprouts
- Half cup red cabbage (thinly sliced)
- 2 green onions (chopped)
- 1/3 cup peanuts (chopped)
- 1/3 cup cilantro (or parsley, chopped)
- Sesame seeds (for garnish)
- 2.5-3 tablespoons tamari (or coconut aminos)
- 2 tablespoons fresh lime juice
- 1.5-2 tablespoons maple syrup
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 2 tablespoons sesame oil (I used toasted)
- Red pepper flakes (to taste or 1 sliced Thai chili)
You can follow the visual instructions by watching the video in the post. Place the glass noodles in a bowl and pour hot water over them. Cover and let them sit for a few minutes (about 4-5 minutes) until they soften and turn from white to transparent. Once ready, drain the mung bean noodles well. If the noodles are too long, you can cut them into shorter pieces with scissors after soaking.
Meanwhile, as the noodles soak, prepare the vegetables. I like to slice the cucumber into matchsticks, thinly slice the pepper, and either grate or thinly slice the red cabbage and carrots. To save time, you can use a mandoline slicer or a food processor slicing disc to quickly chop.
To prepare the dressing, whisk all the ingredients together in a bowl or shake them in a jar with a lid.
Place the noodles (drained and excess water squeezed out) and the prepared vegetables in a large bowl, add the dressing, and toss to combine.
Then, serve in bowls, optionally sprinkle with sesame seeds for garnish, and enjoy!
Glass Noodle Salad (Yum Woon Sen) Cooking Tips
For an extra crunch, add some toasted sesame seeds on top before serving.
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Yorumlar 11
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Tuğçe B.
3 weeks agoSosu biraz fazla baharatlı geldi, azaltsam lezzetten kaybeder mi acaba?
Mustafa D.
3 weeks agoGlutensiz olması çok hoşuma gitti, aile boyu afiyetle yedik!
Zeynep A.
3 weeks agoBen şeker yerine bal koydum, sonuç süper oldu!
Pınar Y.
3 weeks agoAçıklama çok net, adım adım izleyerek harika bir sonuç elde ettim.
Sibel C.
3 weeks agoCam erişteler yerine pirinç eriştesi kullansam olur mu?
Ali Z.
3 weeks agoÇıtır sebzeler ile yumuşak eriştelerin uyumu şahane, iyi ki denemişim!
Tolga B.
3 weeks agoBiraz fazla şekerli geldi bana, yine de genel olarak beğendim.
Selin E.
3 weeks agoVegan ve böylesine lezzetli bir tarif bulmak kolay değil, mutlaka denenmeli!
Canan Ö.
3 weeks agoHarika bir tarif, cam erişteler tam kıvamında! Çok sevdik 😊
Ayşe D.
3 weeks agoBu kadar lezzetli olmasını beklemiyordum, tam bir yaz salatası!
Hülya B.
3 weeks agoYer fıstığı baya bir fark yaratıyor, damakta muhteşem bir tat bıraktı.