Receta de ensalada de fideos de celofán o Yum Woon Sen

Cellophane noodle salad, known in Thailand as Yum Woon Sen, combines glass noodles, fresh prawns, pork, fresh vegetables, and a dressing of lime, fish sauce, and chili. It is served warm or at room temperature and has that characteristic Thai balance of sour, salty, sweet, and spicy flavors.

Cellophane noodles absorb the dressing very well, but they should only be cooked briefly to retain their texture. Once ready, the salad can be assembled in just a few minutes and finished with cilantro and roasted peanuts, which add freshness and a crunchy contrast.

Yum Woon Sen Cellophane Noodle Salad Recipe

• Easy
• 280 Kcal
• 150 grams of cellophane noodles or mung bean starch crystal noodles
• 200 grams of peeled and cleaned prawns
• 150 grams of ground pork
• 1 small red onion, thinly sliced
• 1 cup of halved cherry tomatoes
• 1 small bunch of chopped fresh cilantro
• 2 celery stalks with a few leaves
• 30 grams of roasted and chopped peanuts

For the dressing

• 3 tablespoons of freshly squeezed lime juice
• 3 tablespoons of fish sauce
• 1 teaspoon of palm sugar or brown sugar
• 2 chopped bird's eye chilies, or less to taste
• 1 grated garlic clove
• Place the cellophane noodles in a bowl, cover them with warm water, and let them soak for 7 to 10 minutes. They should be pliable but still retain some firmness.
• In a small bowl, combine the lime juice, fish sauce, sugar, garlic, and chilies. Stir until the sugar dissolves and taste the dressing before proceeding. It should be tangy and salty, with a subtle sweetness to balance the spiciness.
• Heat water in a small saucepan and cook the prawns for about 2 minutes, until they change color and are firm. Remove them with a slotted spoon and set aside.
• Add the pork to the same pot and cook for about 3 minutes, breaking it up with a spoon so it's loose. When it's no longer pink, drain it well.
• Drain the noodles from the soaking water and place them in boiling water for about 30 seconds. Remove them immediately, drain them, and cut them slightly with kitchen scissors to make them easier to mix and eat.
• Place the still-warm noodles in a large bowl and add the pork, prawns, red onion, tomatoes, celery, and cilantro.
• Pour in the seasoning and mix carefully until the noodles are well coated. It's best to do this while they're still warm, as they absorb the flavors better that way.
• Finish by adding the roasted peanuts just before serving so they retain their crunchy texture.

Tips for preparing this Yum Woon Sen salad

• Check the noodle packaging and make sure they're made with mung bean starch. Rice noodles can also be used in other Asian dishes, but they have a different texture and aren't translucent. You could use them, yes, but you know it's not the same.
• Don't leave the noodles in boiling water for too long. In just a few seconds they go from elastic to soft and sticky, and then they break when you mix them.
• Adjust the chili at the end. Traditional Yum Woon Sen can be quite spicy, but it's best to start with a little and add more gradually.
• If you can't find palm sugar, brown sugar works well. You only need a small amount to balance the lime and fish sauce.
• The celery leaves are also used. They have more aroma than the stalks and bring the flavor closer to the Chinese celery used in many Thai versions.
• Add the peanuts just before serving. If they sit in the dressing for too long, they'll lose their crunch.
• For a vegetarian version, use firm tofu browned in a pan and substitute the fish sauce with light soy sauce or a vegan fish sauce. You can also add cucumber, thinly sliced ​​carrots, or rehydrated white mushrooms.

What to serve with cellophane noodle salad

• Fresh rice paper rolls.
• Steamed jasmine rice, basmati rice also works.

How to preserve this Yum Woon Sen salad

Yum Woon Sen is best served freshly prepared, warm, or at room temperature. If there are leftovers, store them in an airtight container in the refrigerator and consume them within 24 hours. The noodles will continue to absorb the seasoning and will be slightly firmer the next day.

Before serving it again, add a few drops of warm water, lime juice or a little more dressing and separate the noodles with two forks.

What are cellophane noodles?

They are thin, transparent noodles typically made from mung bean starch. Also known as glass noodles, they readily absorb the flavors of sauces, broths, and seasonings.

Is Yum Woon Sen salad served cold or hot?

It is usually served warm or at room temperature. There's no need to cool the noodles after cooking, as they absorb the seasoning better while still retaining some heat.

How to prevent cellophane noodles from sticking together?

Don't cook them any longer than necessary, and mix them with the dressing shortly after draining. If they become dry after resting, add a few drops of warm water and separate them with two forks.

How to make Yum Woon Sen without spice?

Omit the chilies from the dressing and serve them separately so each person can add their preferred amount. The dish will maintain a perfect balance of lime, fish sauce, and sugar.

Can I substitute the fish sauce?

Yes. For a vegetarian or vegan version, use light soy sauce or vegan fish sauce. The result will have a different flavor, but will maintain the saltiness and umami of the dressing.

Can I use rice noodles?

You can use them, but the result won't be the same. Rice noodles are more opaque and soft, while cellophane noodles have a more elastic and transparent texture.