Chang Pier noodle salad Yam" wun" sen


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Pork and squid in a salad - who’d have thought it? It’s glorious. Crumbled puffed rice cake adds the crunch factor here. However, the devils are tricky to find, so I suggest sprinkling with some bought crispy shallot instead - scrunched prawn cracker is good too.


  • 200 g bean thread/glass noodles
  • 3 cm piece fresh root ginger, peeled and chopped
  • 4 cloves garlic
  • 2 small shallots, chopped
  • 2 birdseye chillies, deseeded and sliced
  • salt and pepper
  • vegetable oil
  • 200 g pork mince or sliced pork fillet
  • fish sauce
  • 3 tsp caster sugar
  • 200 g cleaned and prepared squid, sliced
  • ½ tsp chilli flakes
  • 3 tbsp lime juice
  • 2 heads dried white fungus, soaked in cold water until soft and drained (optional)
  • 6 garlic chives, or 2 spring onions, chopped
  • handful of Thai basil leaves
  • crispy shallots or crumbled rice cracker
  • lettuce leaves and lime wedges, to serve


Soak the noodles in warm water until soft - about 30 minutes - then drain. Pound together the ginger, garlic, shallots and chillies with a touch of salt to make a coarse paste. Heat 1 tbsp oil in a wok, toss in the pounded paste and stir-fry a little, then tip in the pork, season with a tbsp of fish sauce, pepper, salt and the sugar and stir-fry until the pork is cooked. Scoop out. Add a dash more oil to the wok, then tumble in the squid and stir-fry until it turns opaque - about 1 minute. Add around 2 tbsp water towards the end of the frying time. Remove the wok from the heat and tip in the noodles, cooked pork and all the remaining ingredients except the lettuce leaves and lime wedges. Tumble together and taste, adding more fish sauce, sugar or lime if necessary. It should taste explosive. Serve with lettuce leaves and lime.