Glass Noodle Salad (凉拌粉丝)
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5.0
30 reviews
Excellent
Glass Noodle Salad (凉拌粉丝)
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A popular Chinese appetizer, glass noodle salad combines springy noodles, crunchy vegetables and a mouthwatering dressing. It’s vegan and gluten-free adaptable.
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Ingredients
- 3.5 oz glass noodles see note 1
- 1 medium carrot grated
- ½ large cucumber grated
- Chili pepper to taste, finely chopped
- Cilantro/coriander optional
For the dressing
- 3 cloves garlic minced
- 1 teaspoon chili flakes or to taste
- 1 teaspoon toasted sesame seeds
- 1½ tablespoon neutral cooking oil
- 1 tablespoon light soy sauce see note 2
- 1 tablespoon black rice vinegar see note 2
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- 1 pinch salt
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Instructions
- Soak glass noodles in cold water for 10 minutes or in hot water for 5 minutes (see note 3) until they become pliable. Cut them shorter with scissors.
- Bring plenty of water to a boil in a saucepan. Add the drained noodles. Cook for about 2½ minutes (see note 3) until they’re done (can be snapped with nails but still crispy).
- Transfer them to a bowl of cold water to cool. Drain well and set aside.
- Put minced garlic, chili flakes, and sesame seeds into a small bowl. Heat oil then pour it over the mixture.
- Stir well then add light soy sauce, black rice vinegar, sesame oil, salt and sugar.
- Add the noodles, carrot, cucumber, fresh chili and cilantro (if using) to a large bowl. Pour the dressing mixture over. Toss well then transfer to a serving plate.
Notes
- I use glass noodles made from mung bean starch (Fen Si/粉丝) for this recipe. You can also use noodles made from sweet potato starch (Fen Tiao/粉条).
- lass noodles made from mung bean starch (Fen Si/粉丝) for this recipe. You can also use
- noodles made from sweet potato starch (Fen Tiao/粉条).
- To make this dish gluten-free, replace light soy sauce with gluten-free soy sauce and substitute black rice vinegar with lime juice.
- replace light soy sauce with gluten-free soy sauce and substitute black rice vinegar with lime juice.
- If using sweet potato/potato starch noodles, you'd need to adjust the soaking and cooking time.
- If using sweet potato/potato starch noodles, you'd need to adjust the soaking and cooking time.
Nutrition Information
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Serving
1serving
Calories
323kcal
(16%)
Carbohydrates
51g
(17%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
26g
Monounsaturated Fat
3g
Trans Fat
0.2g
Sodium
598mg
(25%)
Potassium
259mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5443IU
(109%)
Vitamin C
5mg
(6%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 323kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 26g | 153% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Sodium | 598mg | 25% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5443IU | 109% |
| Vitamin C | 5mg | 6% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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