Simple glass noodle salad
"Many Asian cuisines are perfect for those with plant-based diets or those who like to go vegan every once in a while. I love to explore new restaurants and taste variations. Last week I tried a nice Vietnamese place in Berlin and my friend had a delicious rice noodle salad, which inspired me to create this recipe."
Difficulty
Easy đź‘ŚPreparation
Baking
Resting
Ingredients
Utensils
bowl, scissors, pot, colander, cutting board, knife, bowl (large), whisk, spiralizer, frying pan
How-To Videos
How to prepare a chili
How to prepare garlic
How to cut green onions
Nutrition per serving
Step 1/4
- 100 g glass noodles
- bowl
- scissors
- pot
- colander
Add glass noodles to a bowl with cold water and let soak for approx. 10 min. Drain and cut noodles into desired length. Add noodles to a pot with hot but not boiling water and let soak for approx. 1 min. more. Drain and set aside.
Step 2/4
- 1 clove garlic
- ½ tsp ginger
- 1 Thai chili
- 5 tbsp soy sauce
- 1 tsp toasted sesame oil
- lemon juice
- sugar
- ground coriander
- cutting board
- knife
- bowl (large)
- whisk
Peel and dice garlic and ginger, slice Thai chili and add to a bowl. Add soy sauce, sesame oil, a squeeze of lemon juice, a pinch of sugar, and ground coriander to taste, to the bowl and whisk to combine.
Step 3/4
- 1 carrot
- spiralizer
Cut carrot into spaghetti using a vegetable spiralizer and transfer to the bowl. Add glass noodles to the bowl and stir until fully coated with sauce.
Step 4/4
- 1 tbsp cashew
- ½ scallion
- frying pan
Add cashews to a pan and roast until fragrant. Cut scallion into thin rings using the scissors. For serving add glass noodle salad to bowls, top with cashews and garnish with scallion rings. Enjoy!
Enjoy your meal!
