1. 1

   Step 1

   Fill a kettle with enough water and bring to a boil.

2. 2

   Step 2

   Place 200 g of glass noodles in a heatproof bowl and pour the boiling water over them until covered.

3. 3

   Step 3

   Let the glass noodles soak for 5 minutes, then drain and rinse with cold water.

   Timer 5 min
4. 4

   Step 4

   Wash 200 g of bean sprouts and let them drain.

5. 5

   Step 5

   Peel 100 g of carrots and cut into fine matchsticks.

6. 6

   Step 6

   Trim 5 spring onions and slice into fine rings.

7. 7

   Step 7

   Wash 6 radishes and slice thinly.

8. 8

   Step 8

   Wash 30 g of parsley or cilantro, shake dry, and chop coarsely.

9. 9

   Step 9

   Coarsely chop 90 g of salted peanuts.

10. 10

    Step 10

    For the dressing, whisk together 80 g of peanut butter, 1 tbsp of soy sauce, 1 tsp of lime juice, 1 tsp of agave syrup, and 100 ml of water until smooth.

11. 11

    Step 11

    Season the dressing with ¼ tsp of salt and ⅛ tsp of chili flakes.

12. 12

    Step 12

    Place the drained glass noodles in a large bowl.

13. 13

    Step 13

    Add the bean sprouts, carrots, spring onions, and radishes to the noodles.

14. 14

    Step 14

    Pour the dressing over the salad and toss everything thoroughly.

15. 15

    Step 15

    Garnish the glass noodle salad with the chopped peanuts and herbs, and serve.

Space/arrow keys: next or previous step