Thai Spa Menu – Mung Bean Noodle Salad

Thai Mung Bean Noodle Salad with Shrimps and Chicken



Ingredients (1 portion)

60 – 70 gr  Mung Bean Noodle {or Glass noodles, Cellophane noodles}

20 – 30 gr  mushroom Champignon {Original used fresh wood – ear mushroom}

20 – 30 gr  shrimps (peeled, de-veined and cut in half lengthwise)

20 – 30 gr  chicken breast, steamed and cut into fine ribbon

20 – 25 gr  red shallots, peels and sliced

10 – 15 gr spring onion or scallion, finely sliced


2 1/2 Tbsp  fresh squeeze lime juice

2 1/2 Tbsp  Low – sodium Light soy sauce

1-5 Red Thai chili, coasely chopped (optional)

A few coriander leaves for garnish and large red chili seeded and cut into fine strips for garnish


  1. Soak the bean vermicelli in warm water for 5-6 minutes, then  drain and cut them into 15 cm lenghts. Place them in a kitchen sieve and plunge the sieve containing the noodles into boiling water for 8-10 seconds only.  Stir the noodles to prevent from sticking together, drain and rinse under cold running water, shake off any excess water the noodles should only be moist.
  2. Blanch the mushroom champignon in boiling water for 30 seconds, drain and rinse  under cold running water, slices then put aside.

  3. Cook shrimps in boiling water for 30 seconds estimated, drain and set aside.

  4. Make dressing by add fresh lime juice, light soy sauce and coasely chopped Thai chili together.

  5. In a mixing bowl combine the noodles, mushrooms, shrimps, chicken, shallots, spring onion and dressing. Mix gently but throughly until all ingredients are well coated.

Transfer the salad to a serving plate and garnish with coriander spring and chili strips.