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Glass noodle salad with lemongrass dressing

Glass noodle salad with lemongrass dressing

Based on 47 ratings
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"Glass noodle salads are a staple of Thai and Vietnamese cuisines. This completely vegan version is packed with delicious vegetables, fruity mango, and flavorful herbs. It's topped off with a refreshing lemongrass and lime dressing and a sprinkle of roasted peanuts. Watch our recipe video to see how quickly you can prepare this simple glass noodle salad at home."
Difficulty
Easy 👌
Preparation
45 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
125 g
glass noodles
½
cucumber
½
carrot
½
yellow bell pepper
½
mango
75 g
snow peas
1
limes
¼
chili
½ stalk
lemongrass
1 tsp
sesame oil
1 tbsp
soy sauce
1 tsp
sugar
1 tsp
rice vinegar
5 g
mint
5 g
cilantro
roasted peanut (for garnish)
sesame seed (for garnish)
MetricImperial

Utensils

knife, cutting board, pot, saucepan, citrus press, 5 bowls

How-To Videos

See all
how-to-preserve-fresh-herbs

How to preserve fresh herbs

how-to-prepare-a-chili

How to prepare a chili

how-to-chop-nuts

How to chop nuts

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-blanch

How to blanch

how-to-toast-nuts

How to toast nuts

how-to-prepare-lemongrass

How to prepare lemongrass

Nutrition per serving

Cal385
Fat6 g
Protein5 g
Carb75 g
  • Step 1/ 4

    Halve cucumber and slice into half moons. Slice carrot, bell pepper, and mango into matchsticks. Roughly chop peanuts.
    • ½ cucumber
    • ½ carrot
    • ½ yellow bell pepper
    • ½ mango
    • roasted peanut (for garnish)
    • knife
    • cutting board

    Halve cucumber and slice into half moons. Slice carrot, bell pepper, and mango into matchsticks. Roughly chop peanuts.

  • Step 2/ 4

    Bring a saucepan of salted water to a boil. Blanch snow peas for approx. 30 sec. Drain, let cool, and slice diagonally. Cook glass noodles according to package instructions.
    • 75 g snow peas
    • 125 g glass noodles
    • pot
    • saucepan

    Bring a saucepan of salted water to a boil. Blanch snow peas for approx. 30 sec. Drain, let cool, and slice diagonally. Cook glass noodles according to package instructions.

  • Step 3/ 4

    Juice the limes and finely slice chili. Tenderize lemongrass with the back of a knife, then finely slice. In a bowl, combine lemongrass, lime juice, sesame oil, soy sauce, sugar, rice vinegar, and chili. Mix well.
    • 1 limes
    • ¼ chili
    • ½ stalk lemongrass
    • 1 tsp sesame oil
    • 1 tbsp soy sauce
    • 1 tsp sugar
    • 1 tsp rice vinegar
    • citrus press
    • bowl

    Juice the limes and finely slice chili. Tenderize lemongrass with the back of a knife, then finely slice. In a bowl, combine lemongrass, lime juice, sesame oil, soy sauce, sugar, rice vinegar, and chili. Mix well.

  • Step 4/ 4

    Divide glass noodles into serving bowls. Top with sliced vegetables, mango, and salad dressing. Garnish with fresh mint and cilantro, peanuts, and sesame seeds. Enjoy!
    • 5 g mint
    • 5 g cilantro
    • sesame seed (for garnish)
    • 4 bowls

    Divide glass noodles into serving bowls. Top with sliced vegetables, mango, and salad dressing. Garnish with fresh mint and cilantro, peanuts, and sesame seeds. Enjoy!

  • Enjoy your meal!

    Glass noodle salad with lemongrass dressing

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