Yum Woon Sen (Spicy Glass Noodle Salad with Prawns and Pork)
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Ingredients
- 100 g dried glass noodles
- 200 g raw king prawns, peeled and deveined
- 150 g pork mince
- 2 shallots, finely sliced
- 1 celery stalks, sliced
- 2 tbsp fish sauce
- 2 fresh lime
- 10 g fresh coriander, chopped
- 2 fresh red chillies
Nutrition (per serving)
- Calories
- 228 kcal
- Protein
- 17 g
- Carbohydrate
- 25.9 g
- of which sugars
- 2.6 g
- Fat
- 5.7 g
- of which saturates
- 2 g
- Fibre
- 2.1 g
- Salt
- 2.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the glass noodles in warm water for 10 minutes until soft, then drain and snip into shorter lengths.
- 2
Cook the pork mince in a little oil in a pan for 5 minutes, breaking it up, until browned and cooked through with no pink remaining.
- 3
Add the prawns to the pan and cook for 3 minutes until pink and opaque all the way through.
- 4
Toss the drained noodles with the pork, prawns, shallots and celery while still warm.
- 5
Season with the fish sauce and a good squeeze of lime juice.
- 6
Scatter with fresh coriander and sliced red chillies and serve.
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