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Glass Noodle Salad (凉拌粉丝)

A popular Chinese appetizer, glass noodle salad combines springy noodles, crunchy vegetables and a mouthwatering dressing. It’s vegan and gluten-free adaptable.

Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings: 2
Calories: 323 kcal
Course: Salad
Cuisine: Chinese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. Transfer them to a bowl of cold water to cool. Drain well and set aside.
  4. Put minced garlic, chili flakes, and sesame seeds into a small bowl. Heat oil then pour it over the mixture.
  5. Stir well then add light soy sauce, black rice vinegar, sesame oil, salt and sugar.
  6. 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

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

% 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.