Glass Noodle Salad

🛒 Ingredients

• Glass Noodles (Mung Bean Vermicelli), dried 30 g · 105 kcal
• Shrimp, cooked, peeled 75 g · 75 kcal
• Ground Pork, lean, cooked 50 g · 100 kcal
• Carrot, shredded 20 g · 8 kcal
• Cucumber, sliced 30 g · 5 kcal
• Cherry Tomatoes, halved 30 g · 5 kcal
• Red Onion, thinly sliced 15 g · 6 kcal
• Celery, sliced 15 g · 2 kcal
• Fresh Cilantro, chopped 5 g · 0 kcal
• Fresh Mint Leaves, torn 3 g · 0 kcal
• Roasted Peanuts, crushed 10 g · 57 kcal
• Fresh Lime Juice 20 g · 6 kcal
• Fish Sauce 15 g · 10 kcal
• Palm Sugar, grated 10 g · 38 kcal
• Thai Bird's Eye Chili, sliced 5 g · 0 kcal
• Garlic, minced 5 g · 7 kcal

👨‍🍳 Instructions

1. Soak glass noodles in hot water for 5-7 minutes until tender, then drain and rinse with cold water; cut into shorter pieces.
2. Cook shrimp and ground pork in boiling water or a pan until fully cooked; drain any excess liquid.
3. Prepare the dressing: whisk together lime juice, fish sauce, palm sugar, minced garlic, and sliced chili until sugar dissolves.
4. In a large bowl, combine the drained noodles, cooked shrimp, and ground pork with sliced carrots, cucumber, cherry tomatoes, red onion, and celery.
5. Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
6. Garnish with fresh cilantro, mint leaves, and roasted peanuts before serving immediately.