Glass Noodle Salad
My Glass Noodle Salad recipe is inspired by a local takeout joint. I love their Vermachelli Noodle Salad, so much so, I came up with this recipe and make it all the time. To make Glass Noodle Salad, you need some fresh veggies, 1 or 2 herbs, glass noodles, and a recipe for Nuoc Cham Sauce!
Relatively easy to make while also being a versatile dish, you will want to make this every week. So, let’s dive into the ins and outs of why I love this recipe, the recipe ingredients, how I make this Glass Noodle Salad, and some more information on one of my favorite noodles, Glass noodles.
Why I love this recipe
Nutrient-Packed: This salad is full of fiber from the glass noodles and veggies. Moreover, fiber is essential for maintaining a healthy digestive system.
Quick and Easy: This recipe is easy to throw together and can be ready in under 30 minutes!
Nuoc Cham Sauce: I love Nuoc Cham Sauce. Nuoc Cham Sauce has a bold and tangy flavor profile dressing up veggies, noodles, and proteins with flavor.
The Ingredients: Glass Noodle Salad
Glass Noodles: Glass noodles have many names, including cellophane noodles, bean thread noodles, and vermicelli noodles. Glass noodles are made from the starch of mung beans, sweet potatoes, or tapioca.
Don’t have Glass Noodles? No worries, you can substitute any other long noodles, such as spaghetti, ramen, or rice noodles.
Grated Carrots and Chopped Salad Greens: I grated carrots and chopped salad greens for improved texture, flavor distribution, and sauce adherence.
Cucumber: Half moons slices make for the perfect bite-size delicate cucumber.
Green Onion, Cilantro, and Peanuts: The garnish for this dish adds flavor, texture, and brightness.
How to Make this Glass Noodle Salad
Salad Prep: Cook noodles per package instructions. In a large bowl, arrange cooked and slightly cooled noodles and prepared veggies.
Nuoc Cham Sauce: In a small bowl, whisk together the sugar into 3 tbsp water. Stir in the lime, fish sauce, sweet chili sauce, garlic, and bird’s eye chilis.
Taste some of the sauce to ensure it is to your liking. If you would like a sweeter sauce add more sugar or sweet Thai chili sauce, more sour more lime, etc.
Refrigerate immediately. This sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Finishing this Salad: Top with fresh-cut cilantro, green onion, and chopped peanuts. Right before serving, drizzle the salad with Nuoc Cham Sauce.
Option to top with protein of choice. I enjoy topping this recipe with baked tofu, pressure-cooked chicken breasts, or grilled shrimp.
Sharper Nutrition Fix: Glass Noodles
What are they: As I mentioned earlier, glass noodles are made from the starch of mung beans, sweet potatoes, or tapioca. They are translucent in appearance when cooked. Often sold dried, to rehydrate just soak the noodles in hot water or add to boiling water for 3-5 minutes (or per package instructions.)
Where to buy them: If you are lucky, your local grocer might sell them in the International Food Section. Additionally, you can also find glass noodles in International and Asian Markets.
However, I live in a small town, so I purchase my glass Noodles off Thrive, but they can also be purchased off Weee! or Amazon.
How to use Glass Noodles: Glass noodles are versatile. Use them in stir-fries, soups, rice paper rolls, and salads. They absorb the flavors of the other ingredients in the dish prepared. Oh, and they are Gluten Free!
Like this recipe?
Below are a few others you may enjoy.
Jalapeno Picked Eggs – great as a ramen or yakisoba noodle topper!
Spicy Tahini Noodles – another fab noodle dish
Glass Noodle Salad
Equipment
- 1 set measuring cups and spoons
- 1 large bowl
- 1 Tongs
Ingredients
For the Salad
- 8 oz glass noodles see notes
- 4 cups shredded or chopped salad greens
- 1 cup cucumber sliced in thin half moons
- 1 cup grated carrot
For the Nauc Cham Sauce
- 3 tbsp water
- 2 tbsp honey or other sugar of choice
- 3 tbsp fish sauce
- 2 tbsp lime juice about 1 juicy lime
- 1 tbsp sweet chili sauce
- 1 clove garlic, minced
- 1-2 birds eye chili (Thai chili) or thinly sliced jalapeno
For the Garnish
- 1/4 cup peanuts
- 1 cup cilantro, chopped or other soft herbs like basil, mint etc
- 2 scallions, thinly sliced
Instructions
Salad Prep
- Cook noodles per package instructions. In a large bowl, arrange cooked and slightly cooled noodles and prepared veggies.
Nuoc Cham Sauce
- In a small bowl, whisk together the sugar into 3 tbsp water. Stir in the lime, fish sauce, sweet chili sauce, garlic, and bird's eye chilis.
- Taste some of the sauce to ensure it is to your liking. If you would like a sweeter sauce add more sugar or sweet Thai chili sauce, more sour more lime, etc.
- Refrigerate immediately. This sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Finishing the Salad
- Top with fresh-cut cilantro, green onion, and chopped peanuts. Right before serving, drizzle the salad with Nuoc Cham Sauce.
- Option to top with protein of choice. I enjoy topping this recipe with baked tofu, pressure-cooked chicken breasts, or grilled shrimp.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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