Simple glass noodle salad

Too few ratings

“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 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g glass noodles
1 clove garlic
½ tsp ginger
Thai chili
5 tbsp soy sauce
1 tsp toasted sesame oil
carrot
1 tbsp cashew
½ scallion
lemon juice
sugar
ground coriander
Metric
Imperial

Utensils

  • bowl
  • scissors
  • pot
  • colander
  • cutting board
  • knife
  • bowl (large)
  • whisk
  • spiralizer
  • frying pan

Nutrition per serving

Cal
304
Protein
6g
Fat
7g
Carb
53g

Step 1/4

  • 100 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!