Yum Woon Sen (Glass Noodle Salad)

Dressing

Step 1

Whisk6 garlic cloves, finely chopped (about 1 Tbsp.),6 red Thai chiles, finely chopped (about 1 Tbsp.),⅔ cup fresh lime juice (from 4–6 limes),¼ cup fish sauce,¼ cup (lightly packed) finely chopped cilantro stems, and2 Tbsp. sugarin a medium bowl until sugar is dissolved. Taste dressing and season withkosher saltand add more sugar if needed. Cover and chill until ready to use. (Makes about 1¼ cups.)

Do Ahead:Dressing can be made 1 day ahead. Keep chilled.

Salad and assembly

Step 2

Place4 oz. bean thread (cellophane or glass) noodlesin a large bowl. Pour in cool water to cover by 2". Place8 whole or sliced dried wood ear mushrooms (about ½ oz.)in a small bowl if using and pour in cool water to cover by 2". Let soak until noodles and mushrooms are just barely malleable, about 2 minutes for both.

Step 3

Drain noodles, and mushrooms if using. If mushrooms are whole, cut into bite-size pieces. Set aside separately.

Step 4

Meanwhile, bring a large pot of salted water to a boil, then reduce heat to medium to maintain a simmer. Add4 oz. ground porkand cook, breaking up slightly with a spatula to create dime-size pieces, until cooked through, 2–3 minutes. Using a slotted spoon or fine-mesh sieve, transfer to a large bowl.

Step 5

Add8 oz. large shrimp, peeled, deveined, to same pot and cook until pink, translucent, and slightly curled, 2–3 minutes. Using slotted spoon or sieve, transfer to bowl with pork.

Step 6

Add reserved noodles and mushrooms to pot of simmering water and cook 20 seconds. Using spoon or sieve, transfer to same bowl.

Step 7

Add1 small white onion, thinly sliced,3 scallions, cut into 1" pieces,2 medium celery stalks, preferably Chinese, leaves reserved, thinly sliced,1 medium plum tomato, cored, cut into wedges, and dressing to bowl and gently toss to coat noodles and combine. Taste yum woon sen and season withkosher saltif needed. Transfer to a large shallow bowl or platter and top with somecilantro leaves.