Glass Noodle Salad
A vibrant and refreshing salad featuring chewy glass noodles and a medley of fresh vegetables, perfect for any meal occasion.
Ingrédients
Noodles and Base
- 200 g glass noodles The base of this salad, offering a unique texture.
Fresh Vegetables
- 1 cucumber, julienned Adds crisp freshness.
- 1 carrot, julienned Brings a sweet crunch.
- 1 red bell pepper, sliced Offers a pop of color and sweetness.
- 100 g bean sprouts Gives that vital crunch factor.
- 2 green onions, chopped Adds a mild onion flavor.
- 1/4 cup fresh cilantro, chopped Elevates the freshness.
Dressing Ingredients
- 2 tablespoons soy sauce Provides a savory base.
- 2 tablespoons rice vinegar Adds tang and brightness.
- 1 tablespoon sesame oil Introduces a rich, nutty flavor.
- 1 teaspoon sugar Balances the flavors nicely.
- 1 teaspoon chili flakes (optional) For a hint of heat.
Instructions
Preparation
- Gather all your ingredients and prepare the vegetables by julienning the cucumber and carrot, and slicing the bell pepper.
Cooking the Noodles
- Cook the glass noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process.
Combining Ingredients
- In a large bowl, combine the julienned cucumber, carrot, sliced bell pepper, chopped bean sprouts, and green onions.
- Sprinkle in the fresh cilantro.
- Add the cooled glass noodles and toss gently to combine.
Making the Dressing
- In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and chili flakes until smooth.
- Pour the dressing over the salad mixture and toss to coat.
Serving
- Taste and adjust seasonings if needed. Serve the salad chilled or at room temperature.
Notes
Best consumed within 2-3 days. Store in an airtight container in the fridge. Consider adding proteins like tofu or chicken for additional nutrition.