Combine vibrant, crunchy veggies with peanuts, chewy glass noodles, and a lightly spicy Thai dressing to make this delicious Thai glass noodle salad (Yum Woon Sen)! It’s dairy-free, gluten-free, vegan, and ready in just minutes!
You can watch the video in the post for visual instructions.Add the glass noodles to a bowl and pour hot water over them. Cover and set them aside to soak for several minutes (about 4-5) to soften and turn from white to clear noodles. Once ready, drain the mung bean noodles well.If the noodles are very long, use some scissors to slice them into shorter pieces after soaking them.
Meanwhile, as the noodles soak, prepare the vegetables. I like to cut matchstick slices of cucumber, thinly slice the pepper, and either shred or thinly slice the red cabbage and carrots.You can save time by using a mandoline or a food processor slicing disk to do the chopping in no time.
Prepare the dressing by whisking all the ingredients in a bowl/jar or shaking the lidded jar.
Arrange the noodles (drained and squeezed to remove excess liquid) and prepared vegetables in a large bowl, add the dressing and toss to combine.
Then serve in bowls optionally garnished with sesame seeds, and enjoy!
Notes
I used cellophane (glass) noodles. You could use vermicelli noodles and prepare them according to package instructions.
Nutrition Facts
Glass Noodle Salad (Yum Woon Sen)
Amount per Serving
Calories
297
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
10
%
Sodium
654
mg
27
%
Potassium
433
mg
12
%
Carbohydrates
41
g
14
%
Fiber
4
g
16
%
Sugar
9
g
10
%
Protein
6
g
12
%
Vitamin A
3799
IU
76
%
Vitamin C
55
mg
67
%
Calcium
62
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.