Yum Woon Sen Seafood (Spicy Glass Noodle Salad with Seafood)

🛒 Ingredients

• Glass Noodles (Mung Bean Vermicelli) 60 g · 210 kcal
• Shrimp (peeled, deveined) 80 g · 80 kcal
• Squid (cleaned, cut into rings) 80 g · 70 kcal
• Fish Sauce 30 g · 20 kcal
• Lime Juice 30 g · 8 kcal
• Palm Sugar (or granulated sugar) 15 g · 60 kcal
• Red Bird's Eye Chilies (finely chopped) 10 g · 4 kcal
• Garlic (minced) 10 g · 15 kcal
• Cherry Tomatoes (halved) 60 g · 11 kcal
• Red Onion (thinly sliced) 40 g · 16 kcal
• Celery (sliced) 40 g · 6 kcal
• Cilantro (chopped) 10 g · 2 kcal
• Spring Onion (chopped) 10 g · 3 kcal
• Roasted Peanuts (crushed) 15 g · 85 kcal

👨‍🍳 Instructions

1. Soak the glass noodles in warm water for 10-15 minutes until soft, then drain and set aside.
2. In a pot of boiling water, blanch the shrimp and squid for 1-2 minutes until cooked through, then immediately transfer to an ice bath to stop cooking and retain tenderness; drain well.
3. For the dressing, combine fish sauce, lime juice, palm sugar, finely chopped chilies, and minced garlic in a bowl; stir until the sugar dissolves completely.
4. In a large mixing bowl, combine the soaked glass noodles, blanched shrimp and squid, cherry tomatoes, red onion, celery, cilantro, and spring onion.
5. Pour the dressing over the ingredients and toss gently to combine everything thoroughly. Taste and adjust seasoning if needed.
6. Serve immediately, garnished with crushed roasted peanuts.