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 min
- Cook time
- 3 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- 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.