Glass Noodle Seafood Salad
Total time:
30 minutes
Total time:
30 minutes
Anyone who says salad can’t be a main entree hasn’t met my Glass Noodle Seafood Salad, or Yum Woon Sen Talay. Packed with proteins like ground pork, shrimp and a medley of seafood, yummy glass noodles (woon sen) and all those bright Thai flavors we crave, there’s nothing not to love about this dish. This recipe does require a good amount of ingredients (and likely a trip to your local Asian market), but I promise the end result is so worth it! TIP: I recommend making the dressing before prepping the rest of the dish so the dried shrimp has a chance to hydrate in the liquids.
Ingredients
Preparation
Step 1
For the dressing: in a measuring cup or small pitcher, add fresh lime juice, dried shrimp, cilantro stems and Thai chili peppers
Step 2
Add chili paste and a dash of fish sauce
Step 3
Add sugar
Step 4
Stir so all the flavors combine, and set aside
Step 5
For the salad: soak noodles in a bowl of cold water and allow them to rehydrate. As they soften, feel free to cut a few times with scissors, which breaks them up so they are easier to eat
Step 6
In a large sauce pan, add shrimp and fish balls to hot water
Step 7
After a few minutes, add squid and ground pork
Step 8
Once almost fully cooked, add the mussels
Step 9
Once mussels have opened, add glass noodles and combine together
Step 10
Remove pan from heat and pour contents into strainer
Step 11
Place into a large bowl and add a couple tablespoons of the dressing
Step 12
Add red onion, scallions, celery, peanuts, tomatoes, cilantro
Step 13
Add more dressing and toss
Step 14
Add celery leaves on top for an added burst of bright, peppery flavor, and toss