For quite a few years when I was a kid, one of my aunts – the cool one, in case you’re wondering – moved abroad and lived in England and Vietnam, and came back with all sorts of amazing dishes, like a kickass potato salad, shrimp fried chicken, as well as this glass noodle salad, full of amazing Thai flavours.
This salad became a fridge favourite when my aunt dropped off a batch – I would sneak a bowl between meals when my parents weren’t looking, and at one point I just ended up eating straight out of the tub during those midnight trips into the kitchen.
What? Sleep eating is a thing right?
Over the years, the recipe has evolved a touch. I’ve added loads of fresh veggies – because my mind lays on the guilt like an Asian mother – and taken out the chicken, just for preference. It’s not quite the same as what my aunt makes, but it’s become my own version of the fridge favourite of my childhood, ready on hand for lunch boxes…
…and of course, midnight trips to the fridge.
It just so happens that the theme for this month’s #LetsLunch is noodles, so I’m sharing my recipe for this Glass Noodle Salad, for the last weeks of summer!
- 150g dried glass noodles (3 small bundles)
- 200g long green beans
- 1 medium carrot
- 100g cherry tomatoes
- 1/2 spanish onion
- 200g green prawns
- 750ml chicken stock
- 250ml fish stock
- 1 bunch coriander
- 1 tbsp sugar
- 2 tbsp fish sauce
- 2 tbsp lime juice (1 lime)
- 2 small cloves of garlic, crushed into a paste
- 2 tbsp stock from noodles
- 2 bird's eye chillies, finely chopped*
- Clean the roots of the coriander, and cut the roots off. Retain.
- Bring the mixture of chicken and fish stock to a boil in a medium pot with the coriander root.
- Peel the prawns (optional) and cook the prawns and shells in the stock. I find that it's easier to lower the meat and shell separately into the stock using a strainer.
- Discard the shells, and place the prawn meat into a large mixing bowl.
- Bring the stock back to a boil, and place the bundles of noodles in. Turn the heat off and leave the noodles to cook in the residual heat.
- Thinly slice the onion, and place into the mixing bowl with the prawns.
- Cut the green beans into 3cm lengths, and shred/grate the carrot. (I've got one of those little peelers that has the shredder head on it.) Quarter the cherry tomatoes lengthways.
- Make the dressing by mixing the ingredients together.
- Drain the noodles, remove the coriander root, and place the hot noodles directly onto the onion. This will help mellow out that intense flavour of raw onions.
- Top with the raw vegetables, and cover with dressing.
- Toss to combine.
- Serve warm, or make ahead and chill if desired.
- Yum Woon Sen is usually served as a warm salad, but I like the cold version for summer. It also provides a quick and easy lunch solution, as you can eat it straight out of the fridge!
- *How many chillies you use is really up to you. I like it nuclear, so we actually use 4-5 chillies in this recipe. If you're a bit chilli-shy, try a long red chilli, and remove the seeds.
This post is also part of the Let’s Lunch linkup! If you’d like to read some of the other noodle themed Let’s Lunch posts, check out these blogs below: