Yum Woon Sen Recipe

Name: Yum Woon Sen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Mung Bean Thread Noodles (also Called Glass Or Cellophane Noodles); 2 Tablespoons Cocktail Peanuts, Chopped; 1/4 cups Low Sodium Soy Sauce Or Tamari Soy Sauce; 1/4 cups Fish Sauce (Good Quality; Look For One With Only Fish Or Anchovies And Salt As The Ingredients); 1/4 cups Cilantro, Finely Chopped; 1 whole Large Lime, Juiced; 2 Tablespoons Rice Vinegar, Unseasoned; 2 Tablespoons Garlic Chili Sauce; 4 whole Green Onions, Minced; 1/2 pounds Ground Pork (can Substitute Ground Chicken Or Ground Turkey); Sliced Cucumbers, Ripe Tomato Wedges, And Chopped Lettuce, For Garnish (optional)

Servings: persons

8 ounces, weight Mung Bean Thread Noodles (also Called Glass Or Cellophane Noodles)
2 Tablespoons Cocktail Peanuts, Chopped
1/4 cups Low Sodium Soy Sauce Or Tamari Soy Sauce
1/4 cups Fish Sauce (Good Quality; Look For One With Only Fish Or Anchovies And Salt As The Ingredients)
1/4 cups Cilantro, Finely Chopped
1 whole Large Lime, Juiced
2 Tablespoons Rice Vinegar, Unseasoned
2 Tablespoons Garlic Chili Sauce
4 whole Green Onions, Minced
1/2 pounds Ground Pork (can Substitute Ground Chicken Or Ground Turkey)
Sliced Cucumbers, Ripe Tomato Wedges, And Chopped Lettuce, For Garnish (optional)

1
Place noodles in a large bowl and cover with boiling water. Let soak for at least 10 minutes, or until noodles have softened. Drain and use scissors to cut noodles into 2-inch pieces. Set aside.
2
In a large skillet, lightly dry-toast peanuts over medium heat. Remove, let cool, and roughly chop peanuts. Set aside.
3
In a small bowl, combine soy sauce, fish sauce, cilantro, lime juice, rice vinegar, garlic chili sauce, and green onions. Set aside.
4
Using same large skillet, lightly brown ground meat over medium heat for about 5 minutes, or until cooked throughout. Turn off heat. Add small bowl of sauce and noodles to cooked meat in skillet. Mix well. Add peanuts and adjust seasonings, if desired. You can add cucumber slices, tomato wedges, and chopped lettuce for garnish if desired.
5
Serve warm or at room temperature. Refrigerate any leftovers and consume within 1-2 days. Enjoy!

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces, weight Mung Bean Thread Noodles (also Called Glass Or Cellophane Noodles), 2 Tablespoons Cocktail Peanuts, Chopped, 1/4 cups Low Sodium Soy Sauce Or Tamari Soy Sauce, 1/4 cups Fish Sauce (Good Quality; Look For One With Only Fish Or Anchovies And Salt As The Ingredients), and more.

Yes, Yum Woon Sen falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yum Woon Sen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions