Glass Noodle Salad (凉拌粉丝)
This Glass Noodle Salad blends soft, cooked glass noodles with fresh grated carrot and cucumber, tossed in a spicy, garlicky dressing featuring chili flakes, soy sauce, black rice vinegar, and toasted sesame seeds. The noodles have a tender yet slightly crisp texture when cooked briefly and cooled, creating a refreshing cold salad with a balance of heat, acidity, and umami from the dressing. Cilantro and fresh chili add brightness and additional depth of flavor. It's a light, satisfying dish that can serve as a side or a light meal on warmer days.
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
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 323
% 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.