Glass Noodle Salad (凉拌粉丝)
User Reviews
5
Glass Noodle Salad (凉拌粉丝)
Description
Glass Noodle Salad (凉拌粉丝) highlights translucent mung bean or sweet potato starch noodles soaked and briefly boiled until tender but still a little firm. The noodles are cooled in cold water to stop cooking and preserve texture. Grated carrot and cucumber add crunch and freshness. The dressing combines minced garlic, chili flakes, toasted sesame seeds, and a mixture of soy sauce, black rice vinegar, sesame oil, sugar, and salt released by hot oil poured over the aromatics. Tossed together, this creates a lightly spicy, tangy, and aromatic coating that clings to the noodles and vegetables.
The salad is served cold or at room temperature, making it a suitable dish for hot weather or as a refreshing side. The optional addition of fresh cilantro and chopped chili peppers offers an herbal and extra spicy element. The balance of salty, sour, spicy, and nutty flavors complements the slippery yet firm texture of the glass noodles.
Adjustments in soaking and cooking time may be required based on the type of noodles used. Substitutes such as gluten-free soy sauce and lime juice can be used to accommodate dietary restrictions without compromising taste significantly. The recipe is straightforward but requires attention to noodle texture and dressing balance for best results.
Ingredients
- 3.5 oz glass noodles see note 1
- 1 medium carrot grated
- ½ large cucumber grated
- Chili pepper to taste, finely chopped
- cilantro optional, or coriander
For the dressing
- 3 cloves garlic minced
- 1 teaspoon chili flakes or to taste
- 1 teaspoon sesame seeds toasted
- 1½ tablespoon neutral cooking oil
- 1 tablespoon soy sauce see note 2, light
- 1 tablespoon black rice vinegar see note 2
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- 1 pinch salt
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
- Choose glass noodles made from mung bean starch or sweet potato starch; cooking times differ for these types.
- Soak noodles in hot or cold water to soften before boiling briefly to maintain a firm but tender texture.
- For a gluten-free version, replace light soy sauce with gluten-free soy sauce and use lime juice instead of black rice vinegar.
- Chill the salad before serving for best flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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