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Glass Noodles Salad

Maria G. Brooks
A light and refreshing cold glass noodle salad tossed with crisp vegetables, fresh herbs, roasted peanuts, and a tangy sesame-lime dressing.
Naturally vegan and gluten-free, this quick and easy dish is perfect for busy weeknights, meal prep, or a colorful lunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Lunch, Salad
Cuisine Asian-Inspired
Servings 4

Equipment

  • 1 Pot (for cooking noodles)
  • 1 large salad bowl
  • 1 whisk (for dressing)
  • 1 Sharp knife (for chopping vegetables)
  • 1 Cutting board
  • 1 Kitchen Scissors (optional, for cutting noodles)

Ingredients
  

Salad

  • 360 g glass noodles potato starch or other variety
  • 1 medium carrot julienned
  • 1 large cucumber julienned
  • 1 large handful red cabbage thinly sliced
  • 2 –3 sprigs scallions spring onions, chopped
  • ½ cup roasted salted peanuts roughly chopped
  • 1 large handful bean sprouts
  • 1 handful fresh cilantro coriander, chopped

Dressing

  • 1½ medium limes freshly juiced
  • 2½ tbsp sesame oil
  • 2½ tbsp gluten-free soy sauce
  • 1 small red chili finely chopped
  • 1½ tbsp maple syrup
  • 1 tbsp fresh ginger finely chopped
  • 2 tbsp sesame seeds optional
  • 1 tsp salt optional, to taste

Instructions
 

  • Prepare the Glass Noodles: Start by bringing a pot of water to a boil.
    Once boiling, add the glass noodles and cook them according to the package instructions.
    Keep in mind that slightly undercooking the noodles by about one minute ensures they stay firm and springy when chilled.
    Once cooked, drain the noodles in a colander and immediately rinse them under cold running water to stop the cooking process.
    This will help prevent the noodles from sticking together.
    Optionally, use kitchen scissors to cut the noodles into shorter, bite-sized pieces for easier eating and serving.
  • Julienne the Vegetables: While the noodles are cooking, prepare your vegetables.
    Peel and julienne the carrot into thin, uniform strips.
    Slice the cucumber in the same julienne style, removing seeds if desired for a crisper texture.
    Thinly slice the red cabbage to add vibrant color and crunch to the salad.
    Chop the scallions at a 45-degree angle for a visually appealing finish.
    Finally, roughly chop the cilantro and set it aside for adding freshness at the end.
    Keeping the vegetables uniform in size ensures even mixing and a balanced bite every time.
  • Prepare the Dressing: In a small bowl, combine the freshly squeezed lime juice, sesame oil, gluten-free soy sauce, maple syrup, finely chopped red chili, and freshly chopped ginger.
    Whisk all the ingredients together until they form a smooth, cohesive dressing.
    Taste and adjust the seasoning if needed, adding a pinch of salt if desired.
    For an optional nutty aroma and crunch, stir in the sesame seeds.
    The dressing should be bright, tangy, slightly sweet, and packed with savory umami notes from the soy sauce and sesame oil.
  • Combine Noodles and Vegetables: Transfer the cooled glass noodles into a large salad bowl.
    Layer in all the prepared vegetables—carrots, cucumber, red cabbage, scallions, and bean sprouts.
    Gently toss the noodles with the vegetables to evenly distribute the colors and textures.
    Be careful not to break the noodles; a gentle folding motion works best.
    This step ensures every bite has a balanced combination of noodles and crunchy vegetables.
  • Add Dressing and Toss Thoroughly: Pour the prepared dressing over the noodle-vegetable mixture.
    Using two large spoons or salad tongs, gently toss the salad until all the ingredients are evenly coated with the flavorful dressing.
    Make sure the dressing reaches the bottom of the bowl so every noodle strand and vegetable piece absorbs the zesty flavor.
    Taste the salad and adjust the seasoning if necessary—add more lime juice for acidity, maple syrup for sweetness, or a pinch of salt for enhanced flavors.
  • Add Herbs and Nuts for Crunch: Finally, sprinkle in the chopped cilantro and roasted peanuts.
    Gently fold these into the salad, allowing the peanuts to add a satisfying crunch and the herbs to bring a fresh, aromatic note.
    If desired, garnish with extra sesame seeds on top for visual appeal and an extra layer of sesame flavor.
  • Chill and Serve: For the best flavor, cover the salad and refrigerate it for at least 10–15 minutes before serving.
    This allows the flavors to meld together while keeping the noodles cold and refreshing.
    Serve this vibrant, crunchy salad chilled as a light lunch, side dish, or meal-prep option.
    It pairs beautifully with spring rolls, tofu dishes, or simply on its own as a satisfying, nutrient-packed vegan meal.

Notes

  • This salad is naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences.
  • The noodles can be slightly undercooked and rinsed with cold water to maintain a firm, springy texture.
  • Fresh herbs like cilantro add brightness and aroma; feel free to experiment with mint or Thai basil for extra flavor.
  • The roasted peanuts provide a satisfying crunch and a dose of healthy fats. Cashews or almonds can be used as alternatives.
  • The salad is very versatile—adding tofu, edamame, or cooked shrimp can boost protein content.
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