Refreshing Vegan Yum Woon Sen: Easy Gluten-Free Thai Glass Noodle Salad

2 weeks ago

Craving a light, vibrant, and incredibly satisfying meal that’s perfect for warm days? This Easy Vegan Thai Glass Noodle Salad, known as Yum Woon Sen, is your answer! Traditionally a spicy and savory Thai salad, this rendition keeps it refreshingly light, gluten-free, and wonderfully plant-based. It's an ideal choice for a quick weeknight dinner, a healthy lunch, or a refreshing side dish at your next summer gathering.

This recipe solves the dilemma of finding a healthy, low-calorie, and flavorful dish that also caters to vegan and gluten-free dietary needs. Forget heavy meals; this noodle salad is packed with fresh ingredients and a bright, zesty dressing that will invigorate your taste buds without weighing you down. Many users ask, "How can I make a refreshing, healthy vegan noodle salad at home?" or "What are some easy gluten-free Thai recipes?" This Yum Woon Sen recipe provides a clear, delicious solution!

What is Yum Woon Sen?

Yum Woon Sen is a popular Thai salad typically made with glass noodles (vermicelli), often combined with a mix of vegetables, herbs, and a spicy-sour dressing. "Yum" means "mixed" or "salad," and "Woon Sen" refers to the glass noodles. Our version highlights the fresh, zesty flavors that make this dish a summertime favorite.

Why You'll Love This Easy Yum Woon Sen Recipe

Quick & Simple: Ready in minutes, making it perfect for busy schedules.
Gluten-Free & Vegan: Naturally free from gluten, dairy, and animal products, making it accessible to many.
Low Calorie: A guilt-free indulgence that supports a healthy lifestyle.
Incredibly Refreshing: The lime-forward dressing and cool noodles are a dream on hot 🌞 summer days.
Flavorful: A delightful balance of tangy, savory, and aromatic notes that will transport you to Thailand.

Ingredients

For the Salad

Mung bean vermicelli (glass noodles) - enough for 1-2 servings
1/4 cup fresh cilantro, chopped
2 green onions (scallions), thinly sliced
1/4 red onion, thinly sliced (optional, for crunch)
Optional additions for a more substantial salad:
- 1/2 cup thinly sliced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded carrots

For the Dressing (as inspired by choyyuen)

2 tablespoons Bragg Liquid Aminos
2 tablespoons fresh lemon juice (or lime juice, as per the original author's suggestion for a more authentic Thai flavor)
1 teaspoon Chee Seng 100% Pure White Sesame Oil
1/4 teaspoon chili flakes or a pinch of fresh chili, minced (adjust to your spice preference)

Instructions

Prepare the Noodles: Cook the mung bean vermicelli according to package instructions. Typically, this involves soaking in hot water for 3-5 minutes or boiling briefly until tender but still chewy. Drain well and rinse with cold water to prevent sticking and to cool them down. Set aside.
Make the Dressing: In a small bowl, whisk together the liquid aminos, fresh lime (or lemon) juice, sesame oil, and chili flakes (if using). Taste and adjust to your preference – you might like it a bit more tangy or savory.
Assemble the Salad: In a large mixing bowl, combine the cooled glass noodles with the chopped fresh cilantro, sliced green onions, and red onion (if using). Add any optional vegetables like cucumber, cherry tomatoes, or shredded carrots.
Dress and Serve: Pour the prepared dressing over the noodle and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
Enjoy: Serve immediately for the best fresh flavor. This salad is wonderfully refreshing and a delightful addition to any meal.

Variations & Adaptations

This simple base recipe offers endless possibilities for customization!

Add Protein: Boost the heartiness by adding pan-fried firm tofu cubes, crumbled tempeh, or your favorite vegan protein alternative.
More Veggies: Feel free to load up on more of your favorite vegetables like bell peppers, shredded cabbage, or steamed broccoli florets.
Nutty Crunch: For added texture and flavor, sprinkle with chopped roasted peanuts or cashews.
Soy-Free Option: If you're avoiding soy, swap the liquid aminos for coconut aminos.
Extra Spice: For those who love heat, add extra chili flakes, a drizzle of sriracha, or some fresh bird's eye chilies.

Tips & Hacks for the Perfect Yum Woon Sen

Don't Overcook Noodles: Glass noodles can become mushy if overcooked. Keep a close eye on them and drain them as soon as they are al dente. Rinsing with cold water immediately after draining helps stop the cooking process.
Balance is Key: The beauty of Thai salads lies in the balance of flavors: sour, sweet, salty, and spicy. Taste your dressing and adjust the lime juice for tang, liquid aminos for saltiness, and chili for heat until it perfectly suits your palate. A tiny pinch of coconut sugar can round out the flavors if needed, though choyyuen's original recipe keeps it purely savory and tangy.
Freshness Matters: Since this is a salad, using fresh, high-quality ingredients, especially your lime juice and cilantro, will make a big difference in the final taste.
Meal Prep Friendly: You can prepare the dressing and cook the noodles ahead of time. Store them separately in airtight containers in the fridge. When ready to serve, combine them with fresh herbs and vegetables for a quick and easy meal.

Ready to whip up this amazing Thai Glass Noodle Salad? We encourage you to try this simple yet incredibly flavorful recipe and discover your new favorite refreshing dish.

Share your creations with the abillion community! Don't forget to post your review on abillion and let us know how your Yum Woon Sen turned out.