Yam Wun Sen

Ingredients

• 3.5 oz dried glass noodles (mung bean vermicelli)
• ¾ lb large shrimp, peeled and deveined
• ½ lb squid bodies, cleaned
• ⅓ cup fresh lime juice
• 3 tbsp fish sauce
• 1.5 tbsp palm sugar
• 2 whole red Thai chilies, fresh
• 3 whole garlic cloves
• 2 medium shallots
• 1 cup cherry tomatoes
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• ⅓ cup roasted unsalted peanuts, crushed

Instructions

1. 1

   Fill a large pot with water and bring to a rolling boil over high heat. While waiting, fill a large bowl with ice water and set it nearby — you'll shock the cooked seafood here to stop the cooking process immediately.

2. 2

   Score the squid bodies by making shallow, diagonal cuts across the surface in a crosshatch pattern at 1/4-inch intervals — score only the outer side, not all the way through. This helps them curl attractively and cook evenly. Leave the tentacles whole.

3. 3

   Once the water reaches a full boil, carefully add the shrimp and squid to the pot. Stir gently and cook for exactly 2 minutes — the shrimp will turn from gray to pink and the squid will curl up slightly. Watch carefully: overcooked seafood becomes rubbery. Pour everything into a fine-mesh strainer, then immediately plunge into the ice bath to stop cooking. Let sit for 30 seconds, drain well, and set aside on a paper towel-lined plate.

4. 4

   Add the dried glass noodles to the same pot of boiling water (you can reuse it) and cook according to package directions, usually 3-5 minutes, until softened but still with a slight chew. Drain in a fine-mesh strainer and rinse under cool running water until the noodles are cooled and slightly separated. Let drain for 30 seconds and transfer to a large mixing bowl.

5. 5

   Make the dressing: Slice the 2 red Thai chilies in half lengthwise and remove the seeds if you prefer less heat. Finely mince the chilies and the 3 garlic cloves together on a cutting board until they form a fragrant paste. Thinly slice the 2 medium shallots into rings.

6. 6

   In a small bowl, whisk together 0.33 cup fresh lime juice, 3 tablespoons fish sauce, and 1.5 tablespoons palm sugar until the sugar dissolves completely. The dressing should taste loudly sour, spicy, salty, and slightly sweet — each note should be distinct. Stir in the minced chili and garlic paste.

7. 7

   Quarter the cherry tomatoes and roughly chop the 0.5 cup fresh mint and 0.5 cup fresh cilantro, keeping them separate for now.

8. 8

   Pour the warm dressing over the cooled glass noodles and toss gently with two forks or wooden spoons, lifting and turning the noodles to coat evenly. The noodles should absorb the dressing and become glossy — this takes about 1-2 minutes of tossing.

9. 9

   Chop the cooled shrimp and squid into bite-sized pieces — the shrimp into thirds, and the squid bodies into rings. Add them to the noodle bowl along with the shallot rings and cherry tomato quarters. Toss gently once more to distribute everything evenly.

10. 10

    Taste the salad and adjust the seasoning: add more fish sauce if it's not salty enough, more lime juice if it needs brightness, or a touch more palm sugar if it's too tart. The balance should feel vibrant and complex, not dominated by any single flavor.

11. 11

    Transfer the salad to a serving platter or divide among individual plates. Just before serving, scatter the fresh mint and cilantro over the top (adding them at the last moment keeps them vibrant and aromatic rather than wilted). Sprinkle with the 0.33 cup crushed roasted peanuts for a nutty crunch that contrasts with the tender noodles and seafood.

Tools you’ll need

• large pot
• fine-mesh strainer
• large bowl
• paper towels
• cutting board
• chef's knife
• small bowl
• whisk
• two forks or wooden spoons
• instant-read thermometer (optional, for water temperature verification)

More recipes like this

• 

  Yangzhou Fried Rice with Pork

  35 min

• 

  Easy Seafood Chowder

  25 min

• 

  Mediterranean Chickpea Salad

  10 min

• 

  Split Pea Soup with Pork

  45 min