Yum Woon Sen

This vegan Yum Woon Sen is light, tangy, and full of contrast: springy glass noodles, juicy tomatoes, tender mushrooms, and sharp shallot in a lime-chili dressing. It is refreshing yet deeply savory, making an excellent quick lunch or warm-weather dinner.

Nutrition · per serving

192kcal

4.8gProtein

39.2gCarbs

0.7gFat

3.4gFiber

2 servings

Ingredients

10 items

Salad

dried glass noodles80 g

oyster mushrooms, torn into bite-size pieces120 g

cherry tomatoes, halved120 g

shallot, thinly sliced40 g

fresh cilantro leaves and tender stems, roughly chopped15 g

spring onion, thinly sliced20 g

Dressing

lime juice45 ml

light soy sauce30 ml

palm sugar or light brown sugar10 g

red chili, finely sliced1 small (8 g)

Tips

•For a beginner-friendly version, use mild red chili or reduce the amount to taste.
•If your glass noodles are very thin, soaking may be enough; if thicker, the brief boil gives the best chewy texture.
•Do not overcook the noodles: they should be glossy and elastic, not soft and clumped.
•A few mint leaves can be added for extra freshness without changing the character of the dish too much.

Steps

1
Bring a small pot of water to the boil. While it heats, place the dried glass noodles in a bowl and cover with room-temperature water to soften for 5 minutes so they cook quickly and evenly.
80 g dried glass noodles
2
In a large mixing bowl, whisk together the lime juice, light soy sauce, palm sugar or light brown sugar, and red chili until the sugar dissolves. Taste: it should be sharply sour, lightly sweet, salty, and spicy.
45 ml lime juice30 ml light soy sauce10 g palm sugar or light brown sugar1 small (8 g) red chili, finely sliced
3
Add the oyster mushrooms to the boiling water and cook for 2 minutes, just until tender. Lift them out with tongs or a slotted spoon into the dressing bowl; this lets them absorb flavor while still warm.
120 g oyster mushrooms, torn into bite-size pieces
4
Drain the softened glass noodles, then add them to the same boiling water. Cook for 1 to 2 minutes until transparent and springy but not mushy. Drain well and briefly rinse under cool water to stop the cooking, then let excess water drip off thoroughly.
80 g dried glass noodles
5
Add the drained noodles, cherry tomatoes, shallot, cilantro, and spring onion to the bowl with the mushrooms and dressing. Toss thoroughly for 30 to 60 seconds, lifting the noodles so the dressing coats everything evenly and the herbs are distributed throughout.
80 g dried glass noodles120 g cherry tomatoes, halved40 g shallot, thinly sliced15 g fresh cilantro leaves and tender stems, roughly chopped20 g spring onion, thinly sliced
6
Transfer to plates and serve immediately while the noodles are cool-warm and the vegetables are fresh. If needed, adjust with an extra squeeze of lime or splash of soy sauce at the table.

Origin & History

Yum Woon Sen is a classic Thai salad built around slippery mung bean glass noodles and a bright, punchy dressing. Traditional versions often include seafood or minced pork, but the dish adapts beautifully to vegetables and mushrooms while keeping its signature balance of sour, salty, sweet, and spicy flavors.

thai salad glass noodles vegan quick beginner mushroom

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Steps

Bring a small pot of water to the boil. While it heats, place the dried glass noodles in a bowl and cover with room-temperature water to soften for 5 minutes so they cook quickly and evenly.

80 g dried glass noodles

In a large mixing bowl, whisk together the lime juice, light soy sauce, palm sugar or light brown sugar, and red chili until the sugar dissolves. Taste: it should be sharply sour, lightly sweet, salty, and spicy.

45 ml lime juice30 ml light soy sauce10 g palm sugar or light brown sugar1 small (8 g) red chili, finely sliced

Add the oyster mushrooms to the boiling water and cook for 2 minutes, just until tender. Lift them out with tongs or a slotted spoon into the dressing bowl; this lets them absorb flavor while still warm.

120 g oyster mushrooms, torn into bite-size pieces

Drain the softened glass noodles, then add them to the same boiling water. Cook for 1 to 2 minutes until transparent and springy but not mushy. Drain well and briefly rinse under cool water to stop the cooking, then let excess water drip off thoroughly.

80 g dried glass noodles

Add the drained noodles, cherry tomatoes, shallot, cilantro, and spring onion to the bowl with the mushrooms and dressing. Toss thoroughly for 30 to 60 seconds, lifting the noodles so the dressing coats everything evenly and the herbs are distributed throughout.

80 g dried glass noodles120 g cherry tomatoes, halved40 g shallot, thinly sliced15 g fresh cilantro leaves and tender stems, roughly chopped20 g spring onion, thinly sliced

Transfer to plates and serve immediately while the noodles are cool-warm and the vegetables are fresh. If needed, adjust with an extra squeeze of lime or splash of soy sauce at the table.

Origin & History