Thai · Lunch
Glass Noodle Salad (Low-Calorie)
A Thai-style yum woon sen built on lean pork loin poached rather than fried, tossed with glass noodles, shrimp for depth, and a bright dressing of lime juice, fish sauce, and light palm sugar. Crunchy vegetables, cilantro, and chili keep the salad light while calories stay controlled.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
385Calories
40.1gProtein
10.2gFat
32.8gCarbs
8.6gSugar
2.2gFiber
1626mgSodium
202mgChol
3.1gSat Fat
704mgPotassium
68mgCalcium
3.3mgIron
1.6mcgVitamin B12
19mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice the pork loin thinly, peel and devein the shrimp, soak the glass noodles in warm water for 8 minutes, and thinly slice the shallot, cilantro, chili, celery, and tomato; crush the peanuts.
2
Poach
Bring a pot of water to a gentle boil over medium-high heat, add pork slices, and poach for 2 minutes until cooked through and no longer pink.
3
Poach
Add shrimp to the pot and poach for 1–2 minutes until opaque and curled, then drain all in a colander.
4
Boil
Return the pot to a boil over high heat, add drained glass noodles for 30 seconds until fully soft, then drain and rinse briefly under cold water.
5
Toss
In a mixing bowl, whisk lime juice, fish sauce, and sugar until the sugar dissolves completely into a thin, balanced dressing.
6
Assemble
Add the noodles, pork, shrimp, shallot, celery, tomato, and chili to the bowl and toss gently until every strand is coated.
7
Plate
Pile the salad onto a plate, scatter cilantro and crushed peanuts over the top, and serve immediately while cool and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g pork loin
- 2 oz56g dried glass noodles (mung bean vermicelli)
- 3.6 oz100g shrimp
- 4 tbsp4 tbsp lime juice
- 3 tbsp3 tbsp fish sauce
- 2 tsp2 tsp sugar-white
- 22 small shallot
- 2 tbsp2 tbsp cilantro
- 22 small chili-fresh
- 4 tbsp4 tbsp celery
- 4 tbsp4 tbsp tomato
- 2 tsp2 tsp roasted peanuts
