Yum Woon Sen Talay aka spicy glass noodle salad by Anna Tan


40 g. glass noodles/ vermicelli
½ small onion, sliced (red/ yellow onion)
1 stalk Chinese parsley, stalk cut into 4cm length
8 medium shrimps
1 big squid, cut ring
½ cup minced pork/ chicken
¼ cup crushed roasted peanuts/ cashew nuts
Yum Dressing


2 Tbsp fish sauce
2 lime juice squeeze into juice
2 tsp sugar
Pinch of salt
2 bird eyes chili, crushed
5 tbsp of water


Soak glass noodles in boiling/ hot water for 2 to 3 minutes to soften or clear transparent. Drain away the water, transfer to salad/ big mixing bowl.

Mix the dressing ingredients together and stir to dissolve the sugar.

Cook the ground pork in a small sauté pan in a little bit of water. Use ladder to break the minced pork/chicken. Transfer the pork/chicken into a mixing bowl, not the liquid. Boil the half pot of water in a small pot, bring to a boil and add the shrimp and squid, when the shrimp turns pink (2 mins) it's cook. Add the shrimps and squid to the mixing bowl as well.

Pour the dressing directly onto the noodles in the mixing bowl, and then toss everything ( Chinese parsley) together. You can serve it now, but if you have time, let sit for a few minutes to let the noodles absorb the dressing and all the flavors.

Pour onto a serving dish, and sprinkle with chopped roasted peanuts/ cashew nuts.

** you may adjust the amount of lime, fish sauce, sugar and spiciness to your own preference!***